PRODUCTION AREA: San Casciano dei Bagni, Siena, Tuscany.
GRAPE BLEND: 80% Sangiovese, 10% Canaiolo, 10% Ciliegiolo.
GRAPE YIELD PER HECTARE: 60 quintals
HARVEST: Harvesting is carried out by the manual picking and careful selection of grapes.
VINIFICATION: Fermentation in contact with the skins in wooden vats at a controlled temperature for 18-20 days with frequent daily manual pump-overs and racking to encourage maximum polyphenolic extraction of colour, extract and aromas.
AGEING: 3 months in wooden vats/barrels and 1 month in bottles.
CHEMICAL CHARACTERISTICS: 13% alcohol content, 5.50 g/l total acidity.
COLOUR: Intense ruby red
AROMA: Intense fragrance of plums and red fruits on the nose, with notes of forest flora and violets.
FLAVOUR: Soft, elegant and harmonious on the palate.
SUGGESTED FOOD PAIRINGS: Try with white and red meats, stews, mature cheeses and hearty dishes that are rich in flavour.
SERVING: Serve at 16-18°C in stemmed crystal wine glasses.