Grapes: 100% Sangiovese
Harvest period: end of September - first ten days of October
Winemaking techniques: At the time of harvest, a selection was made of the grapes from the vineyards of Abbadia di Montepulciano, Acquaviva and Gracciano.
The bunches were then de-stemmed and crushed and macerated for a period of 6-8 days during which the wines completed the alcoholic fermentation at a temperature not exceeding 28 ° C. The wines completed the malolactic fermentation by the end of the year in steel.
Refinement techniques: The wine has spent a period of refinement of about 4 months in steel tanks.
Suggested pairings: Appetizers, cold cuts and young cheeses. Serve at a temperature of around 18 ° C.