Grapes: Sangiovese, Canaiolo
Wine making: grapes are fermented in stainless steel vats at a temperature lower than 27°C, for a period of 12 to 18 days. After the alcoholic fermentation, wine is placed in cement tanks for the second fermentation.
Ageing: 12-18 months in oak casks 53hl and refined briefly in bottle.
Tasting notes: “brilliant deep ruby red; the impact on the nose is intense, fine and charming, with hints of violet and cherry and pleasant spicy suggestions. Taste is well-balanced between alcohol, acid- sapid component and tannins integrated in the background.”
Description on the guide “Vitae 2017” AIS (Associazione Italiana Sommelier)
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