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Grape Variety: 90% Sangiovese, 10% Merlot.
Area of production: vineyards located at about 400 mt s.l.m. on rich soils
Planting year: 1963 for Sangiovese, the nineties for the Merlot.
Form of breeding: Guyot (Sangiovese)and spurred Cordon (Merlot).
Production: approximately 1 kg of grapes per vine.
Mode of collection: by hand in boxes, by mid-October.
Vinification: destemming and soft pressing of the grapes; fermentation and maceration at controlled temperature in oak casks of French oak barrels of 70 Hl for about 25 days with numerous pumpovers and delestage.
Maturation: in barriques of French oak, partly new and partly second step, for 14/18 months (depending on vintage).
Ageing: in the bottle for about 12 months.
Pairings: prefer braised meats and game, but is also excellent with cured meats and hard cheeses.
Alcohol content: 14,5% Vol.
Wine that is produced only in excellent vintages, from a selection of Sangiovese grapes coming from a vineyard of over 40 years, with a small addition of merlot.
The grapes are fermented in large oak vats and the wine ages in French barriques for about 18 months. The result is in the glass.