Sangiovese, Cabernet Sauvignon, Merlot, 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


2.933 bottles

Organoleptic characteristics

Colour: ruby red with garnet red reflexes
Aroma: fruity. Meadow flowers.
Flavour: fresh acidity. Elegant and harmonic.
Wine and food pairing: first courses, red and white meat, cheeses

Chemical analysis

Alcoholic strenght ml/100ml: 14