Produced with a careful selection of Sangiovese grapes left to dry slowly and then pressed with an old wine press.
The must obtained is placed in 55-liter oak kegs with indigenous yeasts where it ferments slowly for at least three years.
Grape Variety: Sangiovese
Vineyard: medium-textured soil with low skeleton content.
Training system: spurred cordon
Vines per hectare: 4000 vines per hectare
Altitude: 350 meters above sea level
Vinification: after drying the bunches, the must obtained by pressing the grapes is placed in 55-liter oak kegs with indigenous yeasts where it ferments slowly for at least three years.
Tasting notes: amber color with honey reflections. The nose is very complex and persistent. In the mouth there are clear hints of figs, honey, walnuts, licorice, vanilla and a light finish of bitter almond.
Sugar residue: 183 g/l
Food pairing: dry desserts.
Serving temperature: 18-20° C