The grapes, mainly Sangiovese with a balance of Merla, are harvested by hand in boxes, selecting the best bunches, then transported to the cellar where a further selection is carried out during the de-stemming phase. After six hours in steel in contact with the skins, the must is drawn off to begin fermentation. The wine obtained is aged in steel for nine months in contact with its own yeasts until bottling.
Tasting notes: opens with aromas of red flowers, pomegranate, currants, medicinal herbs and hints of pepper in a fragrant picture of fresh territoriality. The taste is confirmed elegant and juicy with a vibrant gustatory dynamics up to the finish of persistent minerality.
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