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.
The ripe, inviting nose is warm and open, full of ripe cherry, blackberry, cedarwood and spice notes. The palate has generous plum and red fruits, more spice and savoury characters leading to fine tannins and an elegant finish.
Pairs well with pasta in meat sauces with mushroom or truffles, pork, or veal dishes.