Denomination: Rosso Toscana I.G.P.
Grapes: Sangiovese, Cabernet-Sauvignon, Syrah
Harvest: Sangiovese and Syrah early October, Cabernet Sauvignon last week of October
Vinification: Cold prefermetation an maceration, fermetation in vitrified cement vats at controlled temperature for 20-25 days. Malolactic fermentation in vitrified cement tanks
Refinement: 50% in cement vats and 50% in oak Allier tonneaux medium toast for 12 months, then in bottle for other 12 months
Tasting Notes: Intense red ruby with violet reflex. Complex and intense aromas of balsamic notes and berry fruits with a velvety taste and a thick and soft structure
Serving Suggestions: It goes well with roasts, grilled meats, game, mushrooms and aged cheeses
Serving temperature: 18-20 °C
Alcohol: 13,5 % vol