Available bottle sizes: 750ml vintage
Varietal: 100% Sangiovese
Area of Production: Tuscany - in the Northern zone of Montalcino
Soil: Sandy, calcareous, sub-alkaline reaction, low nitrogen content and good levels of magnesium
Fermentation: takes place in stainless steel tanks with an initial short period of cold maceration (below 20°C) on the skins for about 15-20 hours. This is
followed by up to 24 days of maceration at a higher controlled temperature. Malolactic fermentation that is naturally caused then lasts for about 10 days,
before the wine is rested to separate the lees.
The wine matures in oak for approximately 36 months, and after bottling the wine is aged in temperature-controlled cellars for
approximately 24 months before release.
Serving Temperature: 16 degrees C
Pairings: salami, parmesan cheese, lamb, steak