Traditional wine made by blending Sangiovese, Sagrantino and other red grapes.
Grape varietals: 70% Sangiovese, 15% Sagrantino, 15% Montepul-ciano.
First vintage: 1979.
Yield per hectare: 55 hL / ha.
Harvest: begins with Merlot at the beginning of September, continues with Sangiovese towards the end of September and ends with Sagrantino and Montepulciano in October. The grapes are hand-picked.
Vinification: each varietal is separated. Fermentation in contact with the skins at 28° C. Maceration for about 2-3 weeks.
Ageing: blending of varietals and ageing in larger 25 hL oak barrels for 12 months, static clarification in cement vats for 6 months. Bottle ageing for at least 6 months.
Tasting notes: ruby red in colour. Olfactory impact intense and fruity, with hints of cherry and wild berries. To the palate it is dry, balanced and well structured. The freshness provided by the Sangiovese gives it an excellent drinkability.
Accompanies: a quality table wine that goes well with flavoursome first courses (ravioli, risotto, tagliatelle); red meat and mature cheeses.
Best period for drinking: it is a wine that can be consumed immediately, but continues to age in the bottle for several years.
Serving temperature: 16 - 18 °C. (60.8 – 64.4°F).
Sizes: 375 mL, 750 mL bottles; 1.5 L magnum in a wooden case; 3 L double magnum in a wooden case.