Obtained 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 and bottled to complete the ageing process. Lively ruby-red with a fine bouquet. Dry, sapid and lighlty tannic.
“Ribollita” soup, game dish, lamb, aged cheese