Cabernet Sauvignon 40%, Merlot 40%, Sangiovese 10%, Petit Verdot 10%.
Vinification and ageing
Vintage:first ten days of September
Harvest: manual harvest in cases
Vinification: soft stemmer-crushing, fermentation at controlled temperature (28°C) in stainless steel, temperature controlled vats for 20 days. Post fermentation maceration for one week
Malolactic fermentation: in oak or stainless steel barriques
Oak-ageing duration: from 18 to 20 months
in French oak barriques
Type of stabilization of the product: natural decantation
Bottle ageing: 12 months
Recognitions: Merit Certificate VII Selezione dei Vini di Toscana 2006. Great Mention Certificate XII International Oenologic Competition 2007 Vinitaly
Production
4.300 bottles
Organoleptic characteristics
Colour: intense ruby red with pronounced garnet red reflexes, dark Aroma: intense, fruit flavoursome of blackberries and wild berries. Pleasantly spicy and balsamic Flavour: well-balanced, well-rounded, mouthfilling, with good structure and tannic fullness Wine and food pairing: first courses, grilled and roast meats, all cheeses.
Chemical analysis
Alcoholic strenght ml/100ml: 13,68 Non reducing extract g/l: 33,60 Total acidity g/l:5,40 Volatile acidity mg/l:66 pH: 3.51
