Nose
On the nose, complexity that gives us notes of flowers and ripe fruit, accompanied by the unmistakable black pepper.
Palate
In the mouth blackberry and black cherry jam.
Growing Conditions
ALTITUDINE: 380/440 metres above sea level
SOIL TYPE: Limestone and clay with presence of marl and limestone
PLANTING DENSITY: 5,000 plants per hectare
TRAINING SYSTEM: Spurred Cordon
Harvest
Mid-September, grapes from all the estate's Sangiovese vineyards; yield per hectare 65 quintals.
Winemaking
Alcoholic fermentation in temperature-controlled cement vats, followed by 15 days of maceration in cement. Malolactic fermentation in large, used French oak barrels.
Aging
Barrique for approximately 24 months, 20% first passage 80% second passage. Followed by 6 moth in bottle.
Appearance
Ruby red in colour.
Food Pairing
The natural acidity of this Sangiovese and its structure go well with the traditional Florentine steak and also with mature cheeses.
