Grapes: Sangiovese 90%, Mammolo e Canaiolo Nero 10%
Harvesting Period: End of September – Early October
Vinification Method: A very careful selection of the grapes from the vineyard of Abbadia di Montepulciano, Acquaviva, Gracciano and Valiano was made at harvest time.
The grapes were then destemmed and crushed and maceration took place over a period of 15-20 days, during which time the wine also completed its alcoholic fermentation at a temperature not exceeding 28°C (82,4°F).
The wine was then racked and had completed its malolatic fermentation within the end of the year, before in stainless steel tanks and after in franc oak barrels.
Maturation Method: The wine aged for a period of 36 months in oak casks in 25 Hl frank oak barrels.
Goes well with: Roasts, red meats, game, cheese and cold cuts. Serve at about 18°C (64,4°F).