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 25 -28°C. After the malolactic fermentation, the wine is aged six months in oak. Lively ruby red. Fine bouquet, scents of dried red fruits, spicy and balsamic notes. Persistent, dry, sapid and lightly tannic. Nice complexity and persistence on the palate.
“Ribollita” soup, game dish, lamb, aged cheese