Grape varietals
Sangiovese 90%, Merlot 5%, Canaiolo 5%
Production technique
After a maceration of the musts on the skins of 10-12 days with the use of the most advanced techniques of fermentation that allow the wine to conserve a along its characteristics, the Vernaiolo is ready to consumption from the spring following the harvest.
Organoleptic characteristics
Color: lively ruby red with purple reflections.
Bouquet: clear with hints of red fruit, pleasantly vinous.
Taste: fresh and pleasantly savory, with good structure and softness.
Winemaker’s recommendations
A wine that goes well with different proposals gastronomic and suitable with white meats and first courses dishes.
Serve at a temperature of 16/18 °C.
Alcohol content: 12.5% vol.