Types of grape: 35% Cabernet-Sauvignon, 25% Cabernet-Franc, 18% Ciliegiolo, 16% Sangiovese, 6% Merlot

Classification: Red wine IGT TOSCANA

Vineyard:
Density: 6,600 vines / ha
Development: Cordon Royat
Soil: sandy-silty, orientation south / south-west
Date of planting: between 1990 and 2009

Quantity: About 49 hl / ha

Vinification: Picked by hand with systematic selection in the vineyard and at reception in the cellar. Fermentation in steel tanks. At the beginning of the fermentation the cap is manually “pressed”, then only wetted several times a day. The fermentation process lasts about 12-15 days.
Malolactic fermentation and maturation are mostly in steel tanks. Matured on the yeast in steel tanks for 12 months. Slight fining, in order to reduce the aggressive tannins. Rough filtration before bottling.

Degustation: Fruity nose (cherries...) with a hint of spice (vanilla...). Well-balanced. The relatively high degree of alcohol is not perceptible thanks to the body and the round tannins.
Optimal drinking temperature from 17° to 19°C. Accompanies red meat, not too spicy, saltimbocca alla romana, pasta (without chilli), grilled vegetables...

Storage life: 6 years and more