Predominantly Sangiovese with 10% Petit Verdot, all from vines cultivated on gently sloping vineyards just 20km from the coast. Fermentation takes place at a controlled temperature of 26° C with maceration of the skins for 15 days. Malolactic fermentation immediately follows alcoholic fermentation, and the wine is refined in stainless steel for 8 months.
Wild bramble and ripe plum fruit on the nose, warm and spicy with notes of mint and Mediterranean herbs. Fresh red berry and cherry characters combine with with supple tannins and juicy acidity on the palate. A vigorous, chunky young red with concentration and personality.
Pair with roast pork and rich vegetable pasta dishes.