Grapes: Sangiovese 50%, Merlot 25%, Cabernet Sauvignon 25%

Wine making: From a selection of Sangiovese bunches, the carefully de- stemmed grapes are vinified in modern stainless steel tanks. The maceration lasts around 25-30 days at a temperature of about 26°centigrade. When the alcoholic fermantation is completed, the wine begins its malolactic fermentation after which it is transfered in both French oak barriques and big barrels where it stays for 20 months. 50% of the wine matures in French oak barriques and the rest in big barrels. It stays in the bottle for 6 further months.

Tasting notes: Very intense and concentrated ruby red color. The nose is impressive for the bouquet of ripe fruit among which the raspberry stands out. There is an attractive alternation with balsamic hints of fresh mint and myrtle, refined spicy notes of turmeric and cinnamon complete the bouquet. On the palate it has an elegant tannic texture finely integrated with the freshness. A combination that gives an extraordinarily long finish.