Varietals:
Sangiovese 100%
Yield (wine/ha):
40 hl
Alcoholic fermentation:
in cement vats over approx. 25 days
Malolactic fermentation:
in cement vats
Ageing:
18 months in slavonian oak barrels, 6 months in allier barriques and approx. 6 months in the bottle
Serving temperature:
17-18° c
Matching dishes:
roast white and red meat, poultry and wildfowl, venison, cheese |
