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.
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 .
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