Vineyard: Altitude 300 m above sea level • Exposure: Southeastern.
Grapes: Sangiovese90%, Merlot 5% and Canaiolo, Mammolo, Colorino 5%.
Harvest: From September 17th until September 29th.
Wine Making: Fermentation in vats with a 12 days long maceration at a temperature of about 30°C.
Refining: After the maleo – latic fermentation, in oak barrels with an average capacity from 1900 lt. to 3900 liters for one year. It then stays in bottle for minimum 8 months.
Main analytical elements: Alcohol 13.00° – Total Acidity 5.35 – Dry Residue 27.70 – pH 3.4
Food Matching: Traditional Tuscan first courses, grilled meat and rotisserie of white and red meats, cheeses.
Perfect cold like apertif.
Total production: 15.000 bottles each year.