VINES: Sangiovese
FERMENTATION: Traditional
AGING: Minimum 2 years in oak barrels
AGING: Minimum 4 months in the bottle
ALCOHOL BY VOLUME: 13.00 / 14.50%
AGING CAPACITY: 20 years and more
FIRST YEAR OF PRODUCTION: 1972
COLOR: Ruby red tending to garnet with
aging
BOUQUET: Wide bouquet and I mean with hints of violet
violets and pleasant memories of undergrowth
TASTE: Dry, warm and velvety. Opulent but of
extraordinary elegance
SERVING TEMPERATURE: 18-20C °
PAIRING: Red meats, roasts, game and
aged cheeses