Production area:
Montalcino
Grapes:
100% Sangiovese
Soil:
Medium mixture with remarkable skeleton presence and “Galestro” stone.
Harvest period:
from September 20th to October 10th
Vinification:
The grapes were cut and pressed, then the fermentation process takes place. The grape peels and the must fermentation lasts about 20 days. Racked off the wine is stored in containers in tempered rooms, in order to help the malolactic fermentation.
Ageing:
Up to 9 months, a part in Slavonian oak barrels and a part in French oak barrique.
Bottle ageing:
Up to 4 months before selling the wine on the market.
Tasting Notes:
Clean ruby red. Deep floral aroma with hints of spice and mint.
Medium to full bodied, with nice acidy and balanced tannins
Food paring:
Ideal with cold cuts and meat sauce pasta. Match also with grilled with and red meat . Fantastic with medium seasoned cheeses and mushrooms. Serve at 18°C.