How to serve and pair it
It goes well with important meat dishes, stuffed pasta but also with piadina sfogliata and mature cheeses. Also not to be underestimated is the pairing with fish soups, proving that Sangiovese is one of the most versatile red wines in food pairings.
Floral notes of violet and rose are perceived. There are also notes of red fruits such as cherry, black cherry, currant and more spicy notes of black pepper. Hints of reminiscent underwood of fern and moss.
Fresh, full-bodied but at the same time soft. It is characterised by good acidity with a tannic structure perfectly balanced by natural roundness.
Excellent at 16-18 °C
ELEVATION 200m a.s.l.
SOIL TYPE medium texture, tending to calcareous
PLANTING DENSITY 3300 vines/ha
PLANTING AGE 7 years
VINE TRAINING SYSTEM Guyot
HARVEST Harvest is carried out manually using small 20-kg crates, with a selection on the plant of the best bunches. Period: mid/late September.
VINIFICATION destemming and crushing of the grapes immediately after harvest. Alcoholic fermentation at a controlled temperature during which two daily aerated pumpovers are performed alternating with delestage (all the must is removed from the skins for 7/10 days) to achieve a perfect extraction and maximum body, without detracting from the freshness of the final wine. Malolactic fermentation completely carried out.
AGEING After racking, the wine matures in steel tanks and later in the bottle.