TASTING NOTES: ruby intense color with purple reflections. Very complex at the nose where notes of ripe red fruits emerge, followed by blue flowers and spicy sensations. Broad and smooth at the palate the wine is medium body with soft but concentrated tannins

Vinification:
The grapes are harvested by hand- picking; fermentation and maceration take place in stainless steel tanks at controlled temperature (24"-26" C) with daily pumping over and délestage; following the racking, wine is transferred into stainless steel tanks where it will complete its ageing

Grapes: Sangiovese grosso 100%. In the mouth it is intense and strong, slightly tannic, soft and persistent.

Vinification:
manual harvest, fermentation and maceration in stainless steel at controlled temperature (24°-28° C) with daily pumping over and délestage; at the end of alcoholic fermentation, post-maceration period is continued bringing the temperature to 29° C; after racking, even with its fine lees, wine is transferred into oak barrels where malolactic fermentation will carry out and will undergo weekly batonnage for the next 4 months; it will age in wood for 20 months

Serve:
To serve at 18° C in large glasses. Perfect with roasted white or red meat, poultry, game and aged cheeses

Full-bodied, balanced and slightly tannic, with good persistence. Serve at 18 ° C in medium sized glasses. Excellent in combination with first courses seasoned with red meat sauces and second courses with grilled and roasted red meats or white meats