Sangiovese Grosso & Merlot
200-300 mt. a.s.l.
Type of land
Volcanic / clayey
3.333 (per Ha.)
80-90 q.li (per Ha.)
Manual – second decade of October
Fermentation on the skin with delicate pumping over, in the steel, at controlled temperature (24°C)
5-6 months (malolactic fermentation)
8-10 months (french oak)
Blackberry with hints of cin namon
Silky tannin, long finish,persistent
Meat dishes (roast),fatty finish,mature cheeses
Ancient Etruscan name of the red vermilio/purple color which was extracted through the secretion of a viscous mollusc of purplish color.
Discovered around 5000 a.C., was widely used in Imperial Era to color the fabric.
That is when it reached its culmination, when besides representing the color par excellence, its use was extended from the priestly and royal sphere to the aristocratic one.
Garnet red, to the nose reveals itself with nutmeg, cinnamon, and clove notes; strawberries and cherries to witness the fruity at the end.
The sip is pleasantly spicy, with a slightly taut tannin.
Intense balsamic finish.