Grape Variety: Sangiovese - Canaiolo
production Area: San Casciano dei Bagni, Siena, Toscana, Italia.
Yeld: Grapes yield of 6 tons per hectare.
Harvest: Hand picking in crates. Grapes select on the vine.
Vinification: Fermentation in wooden vats at controlled temperature with selected yeast. Maceration post fermentation for 5 days.
Ageing: in wood and bottle.
ANAil'SIS: Aie.content 13,5%, total acidity 5 wt.
Serving: Highly versatile, it can be served throughout the meal:from pasta with meat sauce to prime roast meats and aged cheeses. Serve at 16- l8°C in crystal balloon shaped wine goblets.
Conservazione: Vino da invecchiamento.
Tenere le bottiglie distese, al buio e a al fresco.