In steel vats at a controlled temperature between 25 and 28 °C, with maceration on the skins for around 20 days.
Maturation and ageing
2 years in mid-sized casks and large barrels, both in French oak, and 1 year in the bottle.
Sensory characteristics and recommended pairings
The nose is deep and complex, with hints of gladiolus, citrus and dark berry fruits, crowned with elegant balsamic notes. It lingers in the mouth, developing gradually with a tannic weave of rare finesse. It represents the full flowering of Vallocaia Sangiovese. Excellent with red meats and game, truffles, porcini mushrooms, mature cheeses.