Grape Origin:
Grapes coming from vineyards in the Chianti Classico district – Toscana.

Grape Harvest:
Manual, with accurate selection of the grapes.

Sangiovese, Canaiolo, Cabernet.

Wine-making procedure:
Traditional in red, with maceration of the pressed grapes – Metodo Ganimede.
Temperature control during fermentation.

After the malolctique fermentation:
in stainless steel (50% of the product)
Wooden aging in Slavonian oak (50% of the product)
One month before bottling, the product is blended together.

Analytical parameters:
Alcohol 12,50% vol.
Total Acidity 5,60 g/l
Sugar  2/3 g/l

Food Matches:
It is a dry wine; the flavour is sapid, slightly tannic and well-balanced.
It fits well throughout the entire meal, especially with Tuscan starters, pizza, rice courses, first courses with meat-, tomato-, mushroom- and liver-based sauces. It goes well with stews, with all kinds of white and red meat roasts and game roasts.

Suggested serving temperature 18° – 20° Celsius.