Produced with hand-picked Sangiovese grapes at perfect ripeness. Left to wither, the grapes are then pressed and fermented at a controlled temperature with indigenous yeasts for about 15 days. The wine thus obtained ends its aging in oak barriques for at least 8 months.


Grape Variety: Sangiovese
Vineyard: medium-textured soil with low silt content.
Training system: spurred cordon.
Vines per hectare: 4000 vines per hectare
Altitude: 350 meters above sea level
Vinification: spontaneous fermentation with indigenous yeasts in steel tanks at a controlled temperature for about 15 days. Aging in oak barriques for about 8 months and then in bottle.
Tasting notes: ruby red color, it will tend to garnet with aging. The nose is complex, intense and persistent with notes of red fruits. Very balanced sweet wine.
Sugar residue: 60 g/l
Food pairing: very mature and blue cheeses, foie gras and dry desserts.
Serving temperature: 18-20° C