Grape variety: Sangiovese syrah and cabenrete sauvignon
Harvest period: Mid September
Harvest type: Manual
Vinification and aging:
vinification in stainless steel tanks at a controlled temperature between 20 and 30 ° C, medium long maceration and spontaneous fermentation, by indigenous yeasts. 12 months aging in French oak barriques.
Tasting notes:: From deep red ruby, the nose is surprising elegant, intensity and very sharp olfactory notations: berries, chocolate, vanilla just mentioned, cloves and juniper. The taste is warm and balanced. Sapidity, acidity and tannins are balanced by the pleasant young morbidezza. Still young, he has before him years of aging in the bottle when he can show all his greatness.
Tasting notes: A good combination with traditional meat sauce, “tagliatelle” or “pici” with meat sauce, crostini with liver pate and steak tartar