This wine is produced with selected grapes of Sangiovese,Ciliegiolo, Colorino and black Canaiolo from organic farming which are made into red wine at a controlled temperature. The harvest is late with a completed phenolic ageing .

Production Area : Middle west of Tuscany hills of Vinci (Town of Leonardo )

Land : Sediment al origins sands with stripes of clay.

VINEYARD

Exposure : South/West

Altitude : From 90 to 150 metres above sea level .

Variety : 80% Sangiovese, 10% Ciliegiolo, 5% Colorino, 5% Canaiolo

Order of Installation : 250 x 0,80

Type of Cultivation : Guyot

Type of Farming : Runner system 25000 shoots per hectare

Grape Harvest : By hand from 25th September to 5th October

Vinification: Grapes maceration in cement tanks at a temperature of 20°- 22° C for about of 15/20 days. Selected yeasts with varietal characteristics are used for the fermentation. When the malo/lactic fermentation is over wine is put into oak barriques is for 3 months.

Bottling : May/June

Merchandising : About 4/5 months after the bottling .

TASTING NOTES

Visual Test : Bright ruby red with strong shades of purple, good presence of “arches”, for a good alcoholic content and persisting .

Olfactory Test : Fresh red fruits such as plum, strawberry with strong scent of cherry, blackcurrant, soft fruits and blackberry. Strong intensity and persistency.

Taste Test : Dry, Warm soft, pleasant well-balanced wine with vithout any aggressiveness notes .

Food Combination : Tortelli with sauce ,selection of cold cuts and fillet steak with Porcini mushrooms

 

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