90% Sangiovese Grosso di Toscana, 10% Petit Verdot

Vinification and ageing

Vintage : end-September , first ten days of October
Harvest: manual harvest in cases
Vinification: soft stemmer-crushing, fermentation at controlled temperature (28°C) in stainless steel, temperature controlled vats for 15 days.
Malolactic fermentation : stainless steel vats
Type of stabilization of the product: Natural Decantation
Bottle ageing: minimum 1 month


20.000 bottles

Organoleptic characteristics

Colour: ruby red with garnet red reflexes
Aroma: fruity with spicy hints
Flavour: full, elegant, harmonic
Wine and food pairing: red meat, furred game, cheese

Chemical analysis

Alcoholic strenght ml/100ml: 13,50
Non reducing extract g/l: 32,00
Total acidity g/l:
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