Bottles produced in vintage 2020



Fermentation vats: concrete vats

Fermentation temperature: 26/28 ° C (78-82°F)

Vinification method: : Fermentation and maceration occur in concrete vats for approximately 20 days at a controlled temperature not exceeding 28/30°C (82-86°F). Second malo-lactic fermentation undergoes spontaneously in concrete containers following the alcoholic fermentation. The wine is aged for approximately 6 months in concrete vats and further 3 months in bottle before being released to the market.

Tasting notes: Deep ruby ​​red colour with violet highlights, the wine opens up with intense aromas of wild strawberries, wet leaves, forest floor, licorice. On the palate it reveals fine-grained tannins balanced by a refreshing acidity. This is the perfect food friendly wine and can be paired with many recipes and produce: soups, first and second courses typical of the traditional Tuscan cuisine, medium-hard cheeses, meaty and cold cuts.