Grapes: Sangiovese 100%
Harvest: End of September – beginning of October
Vinification: Pre-maceration on the skins at low level temperatures for three days after extraction
intense with frequent pumping over in the initial stages of fermentation and automated punching, followed from a maceration of 30-40 days on the skins with a temperature maintained between 28 and
30°C
Aging in wood: 24-36 months in large barrels Slavonian oak
Service: At a temperature of 20 degrees centigrade, in glasses created for Brunello di Montalcino wine
Pairings: Roasted and stewed red meats, wildgina, aged cheeses, dark chocolate
There are no reviews yet.