Production
Produced from predominantly Sangiovese grapes (90%) with Pugnitello ansd some other indigenous varieties. The grapes are harvested from the best vineyard sites in Castelnuovo Berardenga, with rich clay soils. The grapes are harvested at the end of September and undergo alcoholic fermentation in steel tanks, with maceration for 22 days at a temperature of 28– 30°C, followed by malolactic fermentation and aging in wood for 24 months. The wine then refines in 500 litre French oak tonneaux, and is aged in bottle for 8 months before release.
Tasting notes
Appealing aromas of blackcurrant, sweet spice and liquorice, with a hint of violet and tobacco. The palate has ripe black cherry and blackberry flavours, juicy acidity and fine tannins. Rich and rounded with savoury, spicy notes on the finish.
Food match
Enjoy with roast meat and game, or a cheese board
