Castellina in Chianti, Tuscany

A blend of mainly Sangiovese 85%, Colorino, Canaiolo and Merlot

Hand-harvested from the second half of September

Fermentation takes place in stainless steel tanks at a controlled temperature for 8 10 days, with frequent pumping over. Maceration on the skins continues for another 10 15 days after fermentation. Malolactic fermentation on the fine lees takes place for about 20 days. The wine is aged in Slavonian oak barrels for 6 months. The wine spends at least a further 12 months in stainless steel before bottling.

Intense ruby red colour with purple flecks; intense bouquet with red fruits, especially cherries, combined with slight hints of oak; the palate has an excellent structure, with a lovely softness making it very approachable. Red berry fruits with a slight spiciness on the finish.

Ideal with game, grilled meats and mature cheeses such as Pecorino.