Grapes: Sangiovese, Canaiolo
Wine making: Alcoholic fermentation takes place in stainless steel tanks at a temperature lower than 27°C, for a period of 15 to 20 days and then in cement tanks for malolactic fermentation.
Ageing: 24-30 months in French oak casks of 14hl and refined in bottle.
Tasting notes: bright ruby with a tendency to garnet red wine; the impact on the nose is complex and intense with spicy, red ripe fruit and black berry fragrance. In the mouth, it is well-balanced with a noble tannic note.