Tasting notes: Intense color with rare depth and finesse. Its aromas and taste are magnificently elegant and powerful at the same time, with notes of red fruit, cherry, black cherry, currant and raspberry. The wood of the barrique does not cover but enhances the fruit. On the palate it is full, round, generous, with excellent tannins.

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.