Varietal: Sangiovese, Merlot, Cabernet.
Source: Vineyards planted between 150 and 450 metres (490 – 1475 ft) above sea level.
Vine training system: Cordon spur and “doppio capovolto”.
Vinification: 15 days “submerged cap” fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature 25/28 C (77/82 F). Malolactic fermentation in stainless steel.
Ruby red in colour; on the nose it is intense, with notes of red fruit, sweet spices and vanilla. On the palate it is soft and with a good and pleasant acidity.
A wine for every meal, ideal with white meats, pasta and medium strength cheeses, and even a casual pizza.