90% Sangiovese, 10% between Canaiolo nero and Malvasia nera
PRODUCTION AREA:
Loc. Villa a Sesta, Castelnuovo Berardenga, 420m above sea level
HARVEST:
late September-early October, when the Sangiovese, Canaiolo nero and Colorino grapes have reached full phenolic and technological maturity.
Vinification:
the must is vinified in stainless steel at a controlled temperature where alcoholic fermentation takes place with subsequent maceration on the skins for about 20 days; it then undergoes malolactic fermentation in cement tanks where it ages before bottling.
Organoleptic notes:
It has an intense and very bright ruby ??red color; intense on the nose with a prevalence of red berries such as raspberries and currants; the taste is soft, balanced and of considerable persistence.
Pairings:
it pairs perfectly with all red meats and with fresh and semi-mature cheeses.