Vinification: soft stemmer-crushing, fermentation at controlled temperature (28°C) in stainless steel, temperature controlled vats for 20 days
Malolactic fermentation: in stainless steel vats or in barriques
Oak-ageing duration : 24 months
in 225 l.-mid toasted-French oak barriques
Type of stabilization of the product: natural
Bottle ageing : minimum 8 months
Recognitions: Bronze Medal 2006 Los Angeles County Fair Wines World Competition. Merit Certificate VII Selezione dei Vini di Toscana 2006
Production
10.500 bottles
Organoleptic characteristics
Colour: intense ruby red with garnet red reflexes Aroma: persistent and intense with spicy, fruity and balsamic flavours Flavour: well-balanced, firm, with a rich texture of close-knit tannins. Long final pleasant sensation Wine and food pairing: broiled meats or furred game, mature cheeses
Chemical analysis
Alcoholic strenght ml/100ml: 13,50 Reducing sugars g/l: 1,3 Non reducing extract g/l: 30,00 Total acidity g/l:6,02 Total SO2 mg/l:112 pH: 3.60
