Canaiolo Nero, Cabernet Sauvignon, Sangiovese
The historic Tuscan hills of the delimited Chianti D.O.C.G. zone. The soil varies from well-drained, calcareous to moist clay.
Maceration with the skins lasts for 8-12 days during primary fermentation. The grapes are pressed and a second fermentation takes place. The wine undergoes a malolactic fermentation and is then aged in temperature-controlled stainless-steel for five to six months before bottling.
- Color: Ruby red.
- Bouquet: Intense aroma that hints of violets.
- Taste: Dry and well balanced with black-fruit flavors followed by a long finish.
Excellent with meats, pastas and spicy foods.