Production techniques: a careful selection of sangiovese grapes is performed in the 2nd week of october with traditional techniques and then macerated for 3 weeks. After racking and malolactic fermentation, the wine is placed in new french oak barriques, 20% of which are new, for 24 months. After this period it is blended and bottled after necessary treatment.
Colour: deep ruby red with garnet nuances.
Bouquet: intense, very complex, with hints of red fruit, cherry and plum, combined with spicy notes of coffee, cocoa and cinnamon.
Taste: very powerful and persistent, the tannins firm yet supple.
Alcoholic strength: 14% vol.
Serving suggestions: roasts, game, braised and red meat.
Serving temperature: serve at 18-20°c, uncork half an hour before serving.