Grape varietals
Cabernet Sauvignon 100%
Production Technique
The grapes are selected by hand within one the best vineyard of Le Macìe estate in Castellina in Chianti, “Poggio alle Pecchie Vineyard”, 100% Cabernet Sauvignon planted in the 1996. After 10 days of alcoholic fermentation, the wine goes through 15 days of post- fermentative maceration, and then the wine is transferred into concrete vats for the malolactic fermentation. The wine matured 18 months in French barriques from Allier region, 50% new, followed by at least 20 months in the bottle.
Wine description
Color: deep ruby red with garnet reflections.
Nose: rich in bouquet and persistent, with hints of red berries and spices like cocoa, vanilla and coffee.
Taste: warm and well-balanced, with a consistent structure of tannins which support the long finish of the wine.
Winemaker’s recommendations
Meeting all the criteria for successful long-term ageing, it pairs structured sauces, read meats, game dishes and dry cheeses.
Serve at 18/20 °C.