Food Pairing: Especially suited to match slow cooked meats, such as roasts and game. Excellent also with grilled red meats.
Description: Grapes: Sangiovese, Cabernet Sauvignon and Merlot, picked over a period of one month at the optimal ripening stage for each varietal. Soil: deep sandy clay with limestone from the Pliocene era (6 million years ago), a soil rich in marine fossils. Vinification: Each varietal fermented separately in stainless steel tanks using selected yeasts. Fifteen-twenty day maceration at 25-29° C (77-86°F) Malolactic Fermentation: started during the primary fermentation it continued for 10 days after being drawn off the lees. Aging: placed oak barrels of various capacity for about 12 months followed by a long bottle aging period. Color: intense, deep, ruby red with garnet highlights. Bouquet: very intense, with sensations of plums, berries, clove, vanilla and liquorice. Taste: bold and complex, yet balanced and elegant.
