Grape variety: 100% Sangiovese Production method: Manual selection of the bunches collected in perforated boxes and delicately discharged into the hopper of the destemmer. Fermentation takes place without the addition of selected yeasts with long macerations on the pomace at a controlled temperature with frequent gradual pumping over. At the end of the malolactic fermentation the wine is decanted into tonneaux and wooden barrels for a minimum period of two years. Aging then continues in steel tanks until bottling. Bottle refinement requires at least six months of rest before marketing. Visual examination denotes an intense ruby ​​red colour, with good brightness. On the nose, sweet sensations of toasted oak enhance the fruit component, where clear aromas of ripe cherry are detected, softened by very elegant floral notes of violet. In the mouth, the entry fully demonstrates the solidity of the product, demonstrated by a well-structured body, where the tannins find the right balance with the alcoholic component. Extremely enjoyable taste finish.