Variety: 70% Sangiovese, 15% Sagrantino, 15% Merlot
First vintage produced: 1993
Training Techniques: Spurred Cordon with a vine density of 5.000-6.000 vines per Ha. Yield per hectare 6-7 tons
Aging: 20 months in French oak barrique and minimum 6 months aging in the bottle
Aroma: wild cherries preserved in spirits, chocolate, violets, vanilla and exotic spices
Taste: full bodied and round, perfectly balanced with vibrant, velvety tannins
Serving suggestions: this well-rounded, structured wine is enjoyed best when paired with roasted meats, charcuterie and aged cheeses. Best served around 17-20℃
Aging potential: over 10-15 years