PRODUCTION AREA: Tuscany - Pisa Hills
SOIL: Medium, rich of marine shells
VINES: 50% Sangiovese - 50% Canaiolo
VINEYARD’S ALTITUDE: 200 m. above s.l.
VINEYARD: yield per hectare 50 q.li
PLANTING DENSITY: 2.20 x 0.80 mt
PRUNING: Spur pruning cord
HARVEST PERIOD: End of September
HARVEST TECHNIQUE: The grapes are manually harvested.
WINE MAKING: The grapes are gentle destemmed, crushed and sended inside specialized stainless steel tanks, for 10 days. Alcoholic fermentation takes place through indigenous yeasts living on the skin.
MACERATION: 30 days on the skins.
FINISHING: The wine ages for 4 months in cement tank where the malolactic fermentation takes place, later 16 months in Slavonian wooden barrels and finally 12 months in bottle.
BOTTLES PRODUCED: 12.000
ORGANOLEPTIC DESCRIPTION: Intense ruby red color with garnet reflections. Scents of complex mature fruit, spices and aromatic herbs giving a persistent aroma; the taste is round, with full body finishing and soft tannin.
SERVING TEMPERATURE: 18°C
FOOD PAIRING: Red meats, mid mature cheese and game.