Grape varietals
Sangiovese, with a little percentage of Merlot.
Production technique
Produced with a selection of well-ripe grapes and vinified with advanced fermentation techniques for retain all the fruit aromas and concentration of color, it is ready for consumption in spring following the harvest.
Organoleptic characteristics
Color: bright ruby red.
Bouquet: intense aromas of ripe red fruit and violets.
Taste: pleasantly fresh, well balanced, with soft components.
Winemaker’s recommendations
Versatile wine that goes well with different gastronomic proposals: first courses, soups and stews, white meats, spicy foods.
Serve at a temperature of 16/18 °C.
Alcohol content: 12.5% vol.