Varietal: 100% Sangiovese
Area of Production: Montecucco
Soil: Clay, thin skeleton and outcropping bedrock
Harvest Time: First half of October, manually
Vinification: Carefully selected, the fermentation with selected yeasts at 23 degrees C, maceration lasts 25-30 days
In the Cellar: 24 months in French oak barrels, 6 months in bottle
Serving Temperature: 18 degrees C
Pairings: Matured cheeses, red meats, roasted chicken, duck, rabbit.