Description

Current blend

90% Sangiovese, 5% Colorino, 5% Merlot.

Vinification

After the quality-selected clusters are de-stemmed and pressed, the must is fermented and macerated in stainless steel for 18-20 days from 26°C to 28°C, with programmed punchdowns and daily pumpovers, in order to favour the extraction of the noble compounds from the skins. Maceration lasts 18-20 days depending on the vintage. Malo-lactic fermentation takes place in concrete and small stainless steel tanks with temperature control. The wine con- tinues to mature for about 12 to 14months partly in large casks of French oak and partly in concrete. After maturation, the final blend is assembled, bottled, and ages in glass a minimum of 3 months.

Sensory profile

Color: Ruby red, young with deep intensity and hue.
Fragrance: Fruity and floreal, with a good intensity, accompanied by light spicy notes, typical to the Chianti classico.
Taste: Smooth taste with firm but supple tannins. The right acidity extends the persistence of taste and enhances the flovor.

Food pairings

The wine is well suited from medium to long ag- ing, and the perfect companion for any dish of meat, white or red, seasoned cheeses and cold meat platters of Chianti.