 |
| Region |
Tuscany. |
| Territory |
Hills surrounding Montescudaio. |
| Harvest |
The grapes are hand-picked in small crates. |
| Grape varieties |
Sangiovese and a small percentage of Syrah. The grapes are grown on our hillside estate vineyards surrounding Montescudaio on well drained sandy and calcareous soils. |
| Vinification |
The production depends on vintages. Only the best vintages are vinified. Traditional vinification for red wines with controlled fermentation temperature between 25°C and 28°C and with a maceration of destemmed grapes up to 14 days. After the malolactic fermentation the wine is aged in oak barrels Allier of 20 hectolitres for at least 2 years and then 3 months in bottle before being merchandised. |
| Organoleptical characteristics |
Colour: brilliant, ruby-red with garnet nuances. Bouquet: clear vinous, reminiscent of red berries, with slight woody and spicy notes. Taste: dry, persistent and slightly tannic, well structured with a good balance and harmonious flavour. |
| Best served with |
Full-bodied wine, best served with roasted, grilled meat, red meat dishes, game and aged cheeses. Ideal for sipping on its own after a fine meal. |
| Serving Temperature |
The best serving temperature for tasting is 20°-22°C, best if uncorked at least two or three hours beforehand. |
| Storage |
It can be kept for 5 years if stored in cool and dark cellars. |