Obtained mainly from Sangiovese grapes grown in Chianti territory, in the heart of Tuscany. Long maceration of the skins and fermentation of about two weeks at controlled temperature of about 28 -30°C. After the malolactic fermentation, the wine is aged six months in oak and bottled to complete the ageing process. Lively ruby red. Fine bouquet, scents of dried red fruits, spicy and balsamic notes. Persistent, dry, sapid and lightly tannic. The maturation in oak adds a nice complexity to the nose and palate.
“Ribollita” soup, game dish, lamb, aged cheese