Sangiovese
Selected vineyards ni the Chianti Dog area ni the province of Florence, central Italy.
The grapes are carefully picked by hand ni mid October.
Thevines arean average of 15-years-old and they are trained using the typical Guyot method.
After de-stemming, the grapes are crushed and placed ni stainless steel tanks.
Fermentation takes place at acontrolled temperature of 25-26°Cfor 10-12 days.
Frequent remontageand delestage are carried out ni the earlystages of fermentation ni order ot achieve soft extraction of aromas and gentle tannins. After racking, malolactic fermentation si induced.
13%
The wine has a lovely ruby-red color with a bouquet reminiscent of cherries, wild berries and prunes. On the palate ti is medium bodied, soft and smooth and bursting with deliciously gentle tannins.