Pairs well with: grilled vegetables, pasta, roasts, the tannins react with the juiciness of the meat, while the alcohol and acidity cleanse your palate of the fatty taste.
Grape variety: Sangiovese
Vinification: Harvesting is done by hand, usually beginning in September or early October. Fermentation takes place in steel vessels at 28-30 degrees, where polyphenols are gently extracted from the skins. The fermentation process takes about 20 days. The young wine is transferred to 25 hl oak barrels where it will keep for at least 12 months. The wine matures to a pronounced complexity and softness. To preserve the integrity of the fruity floral sensations, they prefer to use larger 25 hl barrels over smaller barrels. This also gives the wine a well-integrated woody aroma that is harmonious with the typical fruity flavours of Sangiovese.