Vibrant ruby red color with garnet red reflection. Aromas of red berries, cherries, plums and a hint of pink pepper. Soft tannins and lively acidity that give structure to the wine and make it ideal with meals. Rather fruity style that culminates in a fairly long balanced final.
Grilled or roasted red meat such as matured sirloin steak, filet pur, roast beef or ribeye, but also delicious with a lamb fillet, tasty pasta and pizza Parma.
- climate
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Mediterranean climate with warm, dry summers and mild, mild winters with limited precipitation.
- soil
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Vinyard north of Florence. Sandy soil rich in clay and minerals with occasional shale.
- vinification
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The grapes are picked at the end of September. After a short maceration of the skins, the fermentation is started in stainless steel vats under controlled temperature. After resting in the same barrels for a year, the wine is bottled.