Vineyard elevation: 300 mt. A.s.l. – exposure: South-East.
Grapes: Sangiovese 90%, Canaiolo e Colorino 5% Merlot and 5%, Mammolo.
Harvest: from 10 September to September 29, 2018.
Vinification: fermentation in vats with maceration lasting 12 days at a temperature of not more than 30° c.
Aging: After fermentation, in Slovenian oak barrels from at least 3000 Lt for a period of one year, then in bottles for at least 8 months.
Main analyses: 13.00° Alcohol-acidity pH 3.4 27.70 – 5.35 – dry extract
Serving suggestions: pasta dishes of traditional Tuscan cuisine, grills and skewers of white and red meats, cheese.
Production: 15,000 bottles per year.