Vines: Produced mainly from Sangiovese grapes.
Soil:Silty clays formed in the alluvial phase, attributable to the Elsa River in the Upper Pliocene, about 3 million years ago. The clays give fine and elegant wines, more suitable for immediate drinking.
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 25th of September.
Soaking and Fermentation: fermentation takes place in steel vats at a temperature of 28°/30° for approximately 15 days, during which time delicate pressing procedures are performed to gently extract the tannins.
Aging: the wine is then transferred into 25 hl oak barrels for 9-12 months, transition which serves to complete the Sangiovese ageing process whilst enhancing the fruity flavor.
Appearance: Rich ruby red, thick and full bodied.
Aroma: intense and long lasting, fruity and floral with a clear hint of spice.
Taste: warm, smooth, fruity, acidity and tannins pleasantly combined.
Considerations: Well balanced wine, best after 4/6 years from harvesting.
Pairings: this wine is well suited to all meat dishes . Excellent with the typical Florentine T-bone steak and with red or grilled meat , but even better served with casseroles and braised meats, such as “peposo” or “stracotto”, in fact, the aromatic quality of the wine goes well with aromatic cooking sauces, while the alcohol and tannin contrast well with the richness and the strong flavor of meat.
