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Following a careful selection of the grapes in late September, the grape stalks are removed and traditional temperature controlled fermentation on the skins in stainless steel is applied for 10 days with periodic pumping over. The wine is aged for three months in 34hl French oak barrels. The cycle ends with a short bottle rest.
Color: intense ruby red colour with violet undertones.
Fragrance: bouquet of ripe red fruit.
Taste: rich in fruit, lively, elegantly framed by oak spices.
A vibrant Sangiovese that complements cured meats, poultry and stews and fresh cheeses.