Vines: Produced mainly from Sangiovese grapes.
Soil: Pebbly soil, of marly calcareous nature, formed in the alluvial phase of the river Elsa in the upper Pliocene, about 3 million years ago. This type of soil gives wines rich in body but very balanced.
Training: we use the technique of cordon, with a density of approximately 5.000 plants per hectare.
Harvest: the grapes are harvested by hand, usually around the end of September.
Soaking and Fermentation: During the fermentation period which occurs at a controlled temperature of approximately 28/30 deg., a soft pressing are performed to gently extract the polyphenols from the grape skins. Fermentation lasts around 30 days.
Aging: the wine is placed in barriques (225 lt.) for 6 months. Our intention is to maintain the primary aromas of the grapes.
Appearance: Ruby red, robust and full bodied.
Aroma: Intense and long lasting, with a fruity and floral note.
Taste: warm, smooth, fruity, in a continuous evolution.
Considerations: Balanced wine which is at its best from 2/4 years after harvesting.
Pairings: This wine goes well with any type of food: important and rich first courses; from pasta with meat sauce to baked lasagna, but it is at its best served with all meat second courses , from grilled meat (the typical Florentine T-boned steak) to roasts. The tannin in the wine contrasts well with the succulence of the meat, while the alcohol cleans the palate of its fats and strong taste of the meat.
