Overview

• Grape Variety: Sangiovese 100%
• Vignard production system: cordone speronato.
• Soil: sand and clay with good presence of rocks.
• Alcoholic fermentation: 20 days on the skins.
• Ageing: 36 months
• Ageing in bottles: 4 months
• Organoleptic test: Sangiovese becomes a wine of intense ruby to bright carnet in color, dry and warm in flavour, lightly tannic with great structure and aromatic length. Its aroma an also evolves, becoming intense with age, complex and variegated, ranging form spice to wood, from tobacco to forest fruits.
• Combination: This wine goes especially well with red meats, roast game, charcoal grilled meats and strong cheeses such as Parmesan, Tuscan sheep cheese (pecorino etc). It also gets well with many international dishes such as Rehrucken (back of roebuck), roast goose, T-bone steak, roast leg of lamb, caneton à la presse (duck). We advice you to open the bottle several hours before serving and to drink it at a temperature of between 18-20° C.

Price