Old traditional vinification method: completely mature grapes are harvested from vineyards and crushed almost immediately. Afterwards the grapes are poured in large inox tanks for fermentation. The primary fermentation evolves at a controlled temperature of 23-24° for a certain period till the extraction of 25/30gr of sugar. When the primary fermentation is perfect, the wine is filtered and stored at constant temperature in Slavonian oak casks for a minimum period of 24 months. It completes its refinement in dark bottles for a minimum period of 3 months.
Tasting Notes: Bright ruby red colour. Intense and characteristic bouquet, fruity with a violet fragrance. Dry and harmonious with notes of dark chocolate and black cherries. 5% Cabernet Sauvignon, 10% Canaiolo, 85% Sangiovese