Description

PRODUCTION AREA
The grapes come from owned vineyards

SOIL COMPOSITION
Calcareous – Clay – Silty

GRAPE VARIETIES
Canaiolo 30%, Sangiovese 50%, Grenache 20%, Allevato a cordone speronato. Media 5.500 ceppi/ha

PRODUCTION METHO
Hand harvested, selection prior to pressing. Maceration and fermation for 10/15 days in temperature controlled stainless steel tanks (26/28°C). Maturation in steel for 3/4 months and subsequent bottling. Wine produced with a natural technique without the use of oenological adjuvants.

DESCRIPTION
Ruby red color with violet reflections. Fruity and fresh bouquet. Great drinkability.

PAIRINGS AND SERVICE
Wine that goes well with any type of dish. Recommended serving temperature 18°C.

ALCOHOL CONTENT
13.5% vol.