Varietals:
Sangiovese 90% - Canaiolo 5% - Colorino 5%
Yield (wine/ha):
45 hl
Alcoholic fermentation:
in cement vats over approx. 25 days
Malolactic fermentation:
in cement vats
Ageing:
24 months in slavonian oak barrels and approx. 6 months in the bottle
Serving temperature:
17-18° c
Matching dishes:
salami, grilled meat, pasta, stews, and bouillabaisse stewed fish