Grapes: Sangiovese 90%, Mammolo and Canaiolo Nero 10%

Harvest Period: End of September - First decade of October

Vinification Techniques: At the time of harvest a very careful selection of the grapes from the Abbadia di Montepulciano, Acquaviva, Gracciano and Valiano vineyards is carried out.
The grapes are then de-stemmed and crushed and subjected to maceration for a period of 12-15 days during which the wines have completed the alcoholic fermentation at a controlled temperature of not more than 28 ° C.
The wines have completed the malolactic fermentation by the end of the year, first in steel and then in French oak barrels.

Refining techniques: The wine has been aged for about 25 months in French oak barrels of 25 Hl capacity.

Recommended pairings: First courses of traditional cuisine, game, red meats, aged cheeses and cured meats. Serve at a temperature of about 18 ° C.