grapes |
85% Sangiovese, 15% Cabernet Sauvignon |
 |
| production area |
San Casciano Val di Pesa, Firenze • Tuscany |
| annual production |
10.000 bts/750ml |
| vineyards general information |
| Average altitude (above sea level): |
300 mts |
| Ground: |
Subterranean clover (Trifolium subterraneum). |
| Breeding: |
Spur cord. |
| Plants per hectare: |
5.000 |
| Yeld: |
5500 kgs/ha |
|
winemaking |
Fermentation and vinification
at controlled temperatures.
Maceration for 18 days with
analytical monitoring of phenolic
potential.The wine is aged for 12 months
in 15-hl barrels (Sangiovese)
and in French oak barriques
(Cabernet Sauvignon). |
organoleptical characteristics |
Colour: intense ruby red hue. Bouquet: ripe red berry fruit, morello
cherry and vanilla on the nose. Taste: in the mouth, the fruit flavors
are underpinned by caressing
tannins and hints of spice.The
palate has excellent structure. |
|
Partners a wide range of red
and white meats, including
poultry and spit-roast game, as
well as mature Pecorino cheese. |
