| Grapes |
50% Sangiovese, 25% Ciliegiolo, 25% Alicante |
 |
Production Area |
Pitigliano, Grosseto • Toscana |
| Annual Production |
20.000 bts/750ml |
| Vineyards General Information |
Average altitude (above sea level): 320-350 mts | Ground: sandy, volcanic origin | Breeding: spur cord | Plants per hectare: 5000 vines/ha | Production per plant: 50 q.li/ha |
Winemaking |
Fermentation in stainless steel for 4-5 days at controlled
temperature (28° C). Maceration upon the skins for 8-10
days. Malolactic fermentation partly in barriques
and partly in stainless steel. Refining in “second
passage” barriques for 6-7 months, further refining
in bottle for 1 month. |
Organoleptical
Characteristics |
Color: purple. Bouquet: toasted hints, very evident, combined with liquorice
scents and fresh and pleasant mint notes. Taste: juicy, elegant, fine tannins. Long and clear final. |
Matching Food |
Tasty, spicy, of strong structure dishes. |
