A new and international way of cultivating and making wine from the native vine par excellence: Sangiovese derived directly from the old Sangioveto. A powerful grape, bred with meticulous care and monitored in its most delicate phases, it is thinned out to allow the best bunches to ripen, giving a structured wine, recognisable and linked to the terroir. A typical Italian wine with great capacity.
Sangiovese (Sangioveto) 90-95%, Merlot 10-5%
Fermantation/maceration in stainless steel tanks
In french oak barrels for no less than 20 months. Then 18-24 months in bottles.
Red sauces, grilled meat, game, roast, salami and sausages, aged cheeses.