Traditional wine made by blending Sangiovese, Sagrantino and other red grapes.
70% Sangiovese, 15% Sagrantino and 15% Montepulciano.
Each varietal is separated. Fermentation in contact with the skins and maceration for about 2-3 weeks.
Blending of varietals and ageing in large oak barrels for at least 9 months, static clarification in cement vats.
Ruby red in colour. Olfactory impact intense and fruity, with hints of cherry and wild berries. To the palate it is dry, balanced and well structured. The freshness provided by the Sangiovese gives it an excellent drinkability.
A quality table wine that goes well with flavoursome first courses (ravioli, risotto, tagliatelle); red meat and mature cheeses.