Produced from a selection of Sangiovese grapes from the best vineyard parcels on the Villa La Pagliaia estate. The vines are grown in chalky clay soils, and the harvest takes place at the end of September / start of October. Maceration and fermentation takes place over 22 days in stainless steel, at 28-30ºC. This is followed by malolactic fermentation and 24 months maturation in 500 litre French oak barrels, then a further 8 months in bottle.
Aromas of bramble, plum, cedar and spice. The palate is complex with layers of dried fruit, black cherry and floral notes balanced by fine, velvety tannins and juicy acidity. Rich and well-structured with a long and elegant finish.
Great with grilled lamb, or roast pork with garlic and rosemary.