Derived from the fermentation of grape of the vine variety
“Sangiovese”, grown up in purity, carefully selected during harvest,
with a maximum yield contained in about 50 tons of grapes per hectare.

The natural fermentation,
in an average of about 15/20 days, is followed by a period of six months
in stainless steel tanks and then aged in barrels of the Slavonia oak
for a minimum of 36 months, but which may
last another 40.

After that, followed a period of aging in bottle
before being placed on the market ,
in ruby ​​red color tending to garnet with aging,
Perfume wide and ethereal with hints of red berries,
hot and dry in the mouth, medium-structure and good body.

Serve at 20 ° C with red meats, game, roasts, mature cheeses.


– Alcohol: 15%

– Dry estract: 31,1 g/l

– Total Aciditiy: 5,2 g/l

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