| Grapes |
70% Sangiovese, 30% Ciliegiolo |
|
Production Area |
Pitigliano, Grosseto • Toscana |
| Annual Production |
4.000 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: 45 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 takes place partly in barriques.
Refining in new barriques for 15-18 months, further refining
in bottle for 6 months. |
Organoleptical
Characteristics |
Color: purple red. Bouquet: hint of animal notes, pleasant where the fruit ripeness
combines with an evolved spice. Taste: warm body, wrapping, with well integrated tannins. |
Matching Food |
Spicy and appetising dishes. |
