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Varieties 100% Sangiovese grosso
Vinification traditional means with prolonged maceration on the skins and the employment of selected yeasts in the fermentation.
Maturing in wood immediately after malolactic fermentation the wine was racked 300 liter ¡ìbarriques¡í, where it matured for about 14 months.
Fining in the bottle at least 6 months in air-conditioned storage spaces.
Number of bottles about 10.000, 75 cl.
Alcohol level 13,30 degrees by volume
Total acidity
(expressed in tartaric acid) 5,15 ppt
Malolactic acid < 0,05
Net dry extract 30,1
PH 3,53
Color deep ruby red
Odor ample spectrum, pronounced and long lasting. Initially scents of herbs and dried fruit, later developing subtle hints of leather, vanilla, cocoa, liquorice and ink.
Flavor appealing velvety, harmonious, great structure, good balance of acidity, gentle tannins and alcohol contents.
Vinification traditional means with prolonged maceration on the skins and the employment of selected yeasts in the fermentation.
Maturing in wood immediately after malolactic fermentation the wine was racked 300 liter ¡ìbarriques¡í, where it matured for about 14 months.
Fining in the bottle at least 6 months in air-conditioned storage spaces.
Number of bottles about 10.000, 75 cl.
Alcohol level 13,30 degrees by volume
Total acidity
(expressed in tartaric acid) 5,15 ppt
Malolactic acid < 0,05
Net dry extract 30,1
PH 3,53
Color deep ruby red
Odor ample spectrum, pronounced and long lasting. Initially scents of herbs and dried fruit, later developing subtle hints of leather, vanilla, cocoa, liquorice and ink.
Flavor appealing velvety, harmonious, great structure, good balance of acidity, gentle tannins and alcohol contents.