Merlot (70%), Cabernet Sauvignon (30%).
Soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence
200/350 m above sea level
Period of harvest:
From mid-September until mid-October
the grapes are fermented in stainless steel tanks at a controlled temperature (28/30°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into oak barriques
Maturation: 18 months in barriques an
Intense red with violet hues.
Ripe cherry with hints of berry and forest fruits, and a touch of spice
Well-structured and harmonious on the palate with a velvety consistency
Savoury and cured dishes, and grilled and braised meat