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Grape varieties: Sangiovese(75%),Canaiolo Nero (15%),Cabernet Sauvignon (10%) Vinification: De-stemming, maceration, and alcoholic fermentation with natural yeasts for 15 days in cement vats Aging: Malolactic fermentation and aging in barrels of 350 lt. Allier oak on the lees for 12-18 months and then at least 6 months in bottle. Tasting Notes: Ruby-like color. The bouquet is intense, with spicy notes of ripe red fruit, pepper, leather, tobacco, and licorice. On the palate, it is powerful yet soft, with a fresh, long-lasting finish.