Wine:
Color: Bright ruby red
Aroma: Intense, mature fruit aromas
Taste: Rich, well structured, berry fruit flavors
PRODUCTION TECHNIQUES:
Vinification is obtained through maceration of the must (with the skins) for 8-10 days with short and frequent “pumping over” to extract color. On completion of the alcoholic and malolactic fermentation the wine undergoes maturation in oak barrels for at least 6 months.
GRAPE VARIETIES:
95% Sangiovese
5% Merlot
SERVING SUGGESTIONS:
Serve at room temperature, not less 64°F. This wine is particularly well suited to meat and pasta dishes.