In steel vats at a controlled temperature between 21 and 23 °C, with maceration on the skins for 8 – 10 days.
Maturation and ageing
At least 6 months in steel and 3 months in the bottle.
Sensory characteristics and recommended pairings
In the nose, the floral and red-fruit notes typical of young Sangiovese combine with a hint of spice; fairly well structured and zesty on the palate with a pleasant mouthfeel. It goes well with the whole meal.
Serve at 16 – 18 °C.
€16.00 Regular Price