Vines: Wine produced with Sangiovese in according with the procedural guideline.
Soil: Soil consisting of debris from the boulder of the Chianti mountains originating from submarine landslides (Torbiditi) and characterized by medium-fine-grained sandstones interspersed with clayey areas. Soil formed in the Oligocene about 25 million years ago. The boulder gives more full-bodied, deeper and richer wines, destined for a long aging.
Training: In the vineyards we use the techniques of Gouyot and Cordon Spur with a density of approximately 5.000 plants per hectare.
Harvest: The grapes are handpicked during the month of October.
Soaking and Fermentation: Fermentation in steel vats for about 20 days and aging for at least 20 months in oak barrels and tonneaux. The second fermentation process takes place in wood.
Appearance: Deep ruby red color.
Aroma: On the nose hints of red fruits, blackberry, black cherry, well integrated with notes of tobacco and toffee.
Taste: In the mouth it is full, soft and at the same time fresh and elegant.
Considerations: Balanced wine, best from 4 to 6 years after harvesting.
Pairings: Excellent paired with second courses of red meat and game. Ideal as a meditation wine or paired with spicy cheeses.
