Grapes: 100% Sangiovese
Area of production: Hilly slope at 250m above sea level with south, south-westerly exposure.
Name of the Cru: Calistri
Type of soil: Sand, alluvial substrata and gravel
Training system: Spur cordon with 6-8 buds
Yield per hectare: Max 50q/Ht
Harvest: Middle and end of September with manual grapes selection.
Vinification: The grapes are processed in stainless steel vats at controlled temperatures between 25°-28°C. Maceration lasts 15-18 days with repeated plunge down of the cap.
Ageing and affination: After the first fermentation the MLF takes place in small French oak barrels of 225l (barriques), were the wine rests for 16 months. Once bottled the wine undertakes at least 7/9 months of affination in our thermo ventilated cellar.
Colour: Ruby red
Nose: small deep nose with floral notes of violet, dark mature fruits, liquorice and tobacco.
Taste: silky and round entrance, with soft tannins and good acidity. Smooth progression of the wine with a long finish.
Food pairing: Best with Succulent meat dishes, Florentine steak, stew, pasta with rich meat sauces, mature Umbrian cheeses.