Grape Origin:
Grapes coming from our vineyards in the Chianti district of Arezzo – Toscana.

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

Sangiovese, Canaiolo, Merlot, Cabernet, Petit Verdot.

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

In wooden boxes for at least one year and stainless steel containers.

Analytical parameters:
Alcohol 13,00% vol.
Total Acidity 5,20/5,50 g/l
Sugar 2,5/3,5 g/l

Food Matches:
It is dry wine; the flavour is sapid, slightly tannic and quite 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 and with all kinds of white and red meat roasts.

Suggested serving temperature 18° – 20° Celsius.