Geographic Area: Hills of Tuscany
Grapes: Sangiovese, Malvasia nera, Colorino and Canaiolo
Soil composition: clayey and slimy, with traces of limestone and a shallow substratum of turf
Vinification: Manual harvest. Alcoholic fermentation with controlled temperature at 25°C for about 10 days. Medium maceration on the skins. Malolactic fermentation in steel vats
About The Wine: Ruby red with garnet reflections. An intense, spicy bouquet, with notes of violets, red fruits, cherry and marasca. On the palate soft, well bodied and balanced
Alcohol content: 13,0% Vol
Food pairing: cold cuts, thick vegetable broth, grilled red meats.
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