To enjoy it, serve Sangiovese between 16°-18 °C.Description
The grapes were handpicked in two stages to select only perfectly ripe grapes. Upon arrival in the cellar, the grapes, which were further selected before destemming, are gently pressed. Fermentation takes place in French oak conical tanks at controlled temperature for a period of about 15-20 days.
After racking, part of the wine has completed malolactic fermentation in used French oak barrels and part in cement tanks. After ageing, which lasted about 12 months, the wine was assembled and bottled.
With food, it pairs well with rich dishes and meats.
