- Ages & Vintages2018
- Grapes Variety & BlendSANGIOVESE
- Type of BeverageRED WINE
Fermentation: The grapes are destemmed, lightly pressed, and left to ferment in cement or steel vats filled to no more than two-thirds of their capacity. Fermentation is carried out with selected yeasts for about 12-15 days at a temperature of 20-26°C. This is followed by maceration for 20-25 days at 28-29°C. Pumping over and delestage are carried out to favor the extraction of the noble substances from the peel. Tasting notes: Compact ruby colour. The nose is austere, it smells of potpourri of red flowers, undergrowth, cinnamon and vanilla stick. In the mouth it is rich, with great structure and good tannic texture. It closes on woody sensations and ripe red fruit. Food pairings: Red meats; stewed meatballs, sausages, aged cheeses.