VINEYARDS AND PRODUCTION AREA: Panzano in chianti (Tuscany). Mix Of alluvial, alberese-stone and limestone-clay soil, at 200/400 meters above sea level
GRAPES: 90% Sangiovese – 10% Cabernet sauvignon
VINIFICATION: It is produced in the most favorable years by an accurate selection of the grapes. The process starts with stainless steel fermentation at controlled temperature (22 ° -26 °, about 72- 78 Fahrenheit) followed by cold maceration at 7 °-8 ° (about 45°f) for 24-48 hours. Must is later on macerated on lees in stainless steel tanks for 25-30 days at controlled temperature. After the alcoholic fermentation, the juice undergoes malolactic fermentation and is later aged in French oak barriques for 18-20 months.
IDEAL SERVING TEMPERATURE: 18 ° – 20 ° c