Older Sangiovese vines are harvested in mid to late September, when the grapes reach perfect ripeness. Leaves and stems are removed and the fruit undergoes a 15 day temperature controlled maceration in stainless steel tanks. Frequent pump overs allows us to obtain the perfect level of extraction, the frequency varies depending on the vintage. The wine is then racked to first and second use oak barrels where it ages for 15 – 18 months.
90% SANGIOVESE 10% ALICANTE
Deep ruby red. An intense fruity aroma of red wild berries dominated by pleasant notes of blackberries, raspberries and black cherries well combined with slight floral scents, dominated by violet. It has a smooth, tasty flavour with gentle, velvety tannins. A perfectly well balanced, full bodied wine.
Uncork a bottle full of history, enjoy the Sangiovese with grilled meats, game, tasty soups and mature cheeses. Serve at 18 – 20 degrees C.