Grapes are harvested by hand after a bunch selection in the vineyard. Stems are removed and grapes are soft pressed before undergoing fermentation in 53 high wooden casks. Once the fermentation is finished, the wine will be kept in contact with the skins for 20-25 days before it is introduced into cement vats for malolactic fermentation.
Ruby red with garnet reflections. Perfumes of ripe fruit, aromatic herbs and spicy and peppery notes. Full, complex and persistent mouthfeel with soft tannins.
Perfect to pair first courses with meat, it is ideal in combination with mature cheeses typical of the Tuscan gastronomic tradition such as pecorino cheese.
