Production
These 6 hectares of Sangiovese vines were planted in the 1990s on the Campogiovanni estate. The vineyard is at a 250-300m altitude, south to southeast-facing. After a 12-day maceration, and malolactic fermentation in stainless steel, the wine was matured for 12 months in Slavonian oak botti, followed by a further 2 months in bottle.
Tasting notes
An inviting nose, warm and open, with ripe cherry and blackberry fruit combined with cedarwood and spice notes. The palate has rounded plum and red fruits balanced by fresh acidity. Spice and savoury characters and fine tannins lead to an elegant finish.
Food match
Pairs well with pasta in meat sauces with mushroom or truffles, pork, or veal dishes.
