Production area:
Chianti (Toscana)
Grapes:
85% Sangiovese, 10% Canaiolo, 5% Mammolo
Soil:
50% clay 50% sand
Harvest period:
From 20° of September to 10° of October
Vinification:
After the destemming and soft pressing, the grapes are left to ferment for approximately 10-12 days in stainless steel tanks.
During the fermentation, 3 pump-overs a day are carried out.
As soon as the fermentation is over, the juice from the grapes is immediately separated from the pomace (racking) and transferred to another tank for the malolactic fermentation
Ageing:
French oak barrels for 12 months
Bottle ageing:
3 months before selling the wine on the market
Tasting Notes:
Lively ruby red. Delicate aroma with hints of violet flowers.
In the mouth is slightly savory, supple and extremely persistent
Food paring:
First courses of Senese cuisine and farmyard animal-based dishes. Serve at 18 °C.