Description
Pero and Terrerosse vineyards with mixed clay soil and Pliocene sands.
Growing system: part spurred cordon, part Guyot.
Sangiovese 90% , Merlot 10 %
Vinification:
Careful selection in the vineyard of the best grapes, destemming and crushing. Maceration for 18-20 days at a temperature not exceeding 30 ° C in stainless steel vats. Spontaneous malolactic maturation and fermentation in new and 2nd passage tonneaux and barriques. Here it remains for 10-12 months in contact with the yeasts which are periodically placed in suspension (batonnage).
Following natural stabilization and larer assembly after organoleptic control of the various most suitable components and light pre-bottling filtration.
Refinement for at least 6 months in the bottle.
Intense ruby red
Enbracing taste with red fruits and dried herbs.
Structured, warm and enwrapping
Best with aged charcuterie, robust first courses, red meat and grilled white mean
18° C
Number of produced bottles: 4.000
Tyoe of bottles: Bordolese 750ml
