Sangiovese, Merlot, Cabernet Sauvignon
Merlot firts decade of September, Cabernet Sauvignon and Sangiovese last decade of September
Guyot and spurred cordon
Density for hectare
Medium mixture soil
150 mt slm
|The grapes are fermented separately in cement and steel vats with selected yeast. the period of maceration is different for each grape and every vintage , the temperature is between 28-30°C with frequent pumping over and delestage every day to foster the ceding of phenols. malolactic fermentation occurs spontaneously immediately after alcoholic fermentation|
Maturation in wood
Sangiovese wine is aged 18 months in 25 Hl French and Slavonian oak barrels. Merlot and Cabernet Sauvignon are aged 18 months in barriques . subsequently the wines are assembled in cement vats and then clarified, followed by bottling.
6 months minimum
Intense ruby red with hints of garnet after aged.
Red berrries , blackberry, spicy overtones that remind vanilla, black peppercones and juniper. a balsamic note completes the olfactory profile.
In the mouth is warm, gritty and savory with elegant and silky tannins. wine austere and elegant
It goes with red meat , game and seasoned cheese.
18 °C in wide glasses with mouth to close.