PRODUCTION AND AGEING: Fermentation takes place in stainless steel tanks where maceration lasts around 18/20 days at a controlled temperature of 28/30°C. Immediately after alcoholic fermentation, the wine is transferred to oak barrels, where it remains for around 18 months. The wine is then aged in the bottle.

TASTING NOTES: Deep ruby red colour. Fruity and floral notes alongside hints of spice and incense. Soft, elegant and well structured. Complexity, gracefulness and velvety tannins are the result of a painstaking selection of Sangiovese, Merlot and Cabernet grapes.

Grape varieties: Sangiovese 70% Merlot 15% Cabernet Sauvignon 15%

Classification: IGT Toscana Rosso

ABV: 14%

Pairings: red meat, game and aged cheeses