Careful selection and selection by hand of the bunches. Soft pressing and destemming of the grapes. Primary fermentation in stainless steel vats at a controlled temperature (29-30 ° C) without the addition of external yeasts. Maceration on the skins for 12-15 days for Cabernet Sauvignon and for about 15- 18 days for Sangiovese, with subsequent phases of pumping over and deléstage to soften and refine the tannins. Malolactic fermentation carried out in steel and concluded in mid-November.

APPELLATION: Toscana IGT
GRAPES: 70% Cabernet Sauvignon 30% Sangiovese
APPEARANCE: Deep ruby
AROMA: Aromas of red berries, currants, prunes thyme and dried flowers.
PALATE: Mineral with hints of red berries, blood orange, red currant.
FOOD PAIRING: Pizza, pasta, casserole
SERVE: 18-20 °C