Province of Florence, Tuscany.

100 % Sangiovese.

Between the end of September and mid-October.

Fermentation takes place in concrete vats at a controlled temperature of about 22°C and lasts for 12 days. Frequent delestages and pumping over occur throughout fermentation. After the fermentation, the juice is left in contact with the skins for 8 –10 days. The wine is then aged for 12 months in Slavonian oak barrels of 20 to 50Hl.

Intense dark red in colour. On the nose, there are touches of vanilla and notes of cinammon, spices and tobacco, together with dark fruits and floral notes. Well-structured and full-bodied, with smooth tannins.
 

Ideal with game, ragù and oriental dishes.