PRODUCTION AND AGEING:Fermentation takes place in stainless steel tanks and maceration lasts around 20 days at a controlled temperature of 28/30°C.
Immediately after alcoholic fermentation, the wine is placed in French oak barriques where malolactic fermentation takes place; it ages there for around 24 months. Once bottled, the wine is stored in the cellar for further ageing.
TASTING NOTES: Deep ruby red colour. Notes of coffee, hazelnut, incense and liquorice; an impressive tannin structure, suitable for prolonged ageing. Great length, good acidity, excellent tannin maturity.
Grape varieties: Merlot and Cabernet Sauvignon
Classification: IGT Toscana Rosso
Pairings: red meat, game and aged cheeses