Varietal: 80% Sangiovese, 20% Merlot, Syrah, Petit Verdot
Area of Production: Maremma, 350 m above sea level
Soil: Clay, fertile, high quality of organic matter and rich of thin skeleton
Harvest Time: End of September, manual
Vinification: Grapes are carefully picked and sorted on a belt in the winery to be fermented for 10-12 days
In the Cellar: 12 months ageing in barrels and cement on its lees, then aged in the bottle for 6 month
Alcohol: 14.2%
Serving Temperature: 18 degrees C
Pairings: Imported cold meats, cheeses, prime dishes with spicy notes like Carbonara pappardelle, rabbit, roasts, chicken and lamb