APPELLATION. Toscana Rosso I.G.T.

AREA OF PRODUCTION: Montepulciano – Tuscany

GRAPE VARIETY AND BLENDING: Sangiovese 100%

SOIL COMPOSITION: Sandy Loam

VINEYARD AVERAGE ELEVATION: 290 m a.s.l.

EXPOSURE: South

CULTIVATION TECHNIQUE: Spurred Cordon

VINE STOCK DENSITY PER HECTARE: 3,000

YEALD PER HECTARE: 8 tons

ALCOHOL CONTENT: 14% vol

SERVING TEMPERATURE: 17°C

FOOD & WINE PAIRING: Ideal with medium-aged cheese and roast meat.

ORGANOLEPTIC QUALITIES:

Color: bright ruby red.
Bouquet: vinous with a note of Marasca sour cherry and flowers.
Tasting notes: harmonious and sapid; fresh smell at palate.

Our grapes are harvested by hand at different intervals of time, thus allowing to pick them and start their winemaking process with grapes having excellent phenolic maturation only. Their fermentation occurs at a controlled temperature of about 25°C with maceration of the must on the grape skins for about 7 days in order to enhance the quality of grape smells as much as possible. The following malolactic fermentation occurs directly in 25-hectoliter oak barrels where our wine is aged for a time that varies year by year in order to achieve optimum smoothness among aromas.