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Grapes: Sangiovese 40%, Cabernet Franc 30%, Merlot 30%
Form of cultivation: spurred Cordon
Geographic exposure: noon
Altitude minimum and maximum of the vineyards: from 280 to 300 s.l.m.
Density of vines per hectare: 5,000 plants
Yield per hectare in grapes: 75 quintals per hectare
Harvest period: from the 4th to the 20th of September
Method of harvest: manual
Length of maceration: 15 to 18 days
Fermentation temperature: maximum 29°C
Maturation and bottling: In barriques of 2,25 hl for 12 months in barrels and oak Casks 20 hl for 4 months.
Minimum ageing in bottle: 2 months
Alcohol: 14,00% vol.
Total acidity: 5,50 g/l
Production: 14.000 bottles
Serving suggestions: its characteristics are exalted by typical tuscan cuisine from the pure taste and strong but, equally, may accompany, enhance them, the most varied dishes of international cuisine. It goes well with dishes of medium structure, such as pasta with meat sauce, poultry, mushrooms or truffles, risotto composites; main courses prepared with pork or veal salsato
Temperature of service: 18° C.