PRODUCTION ZONE: Loc. Villa a Sesta, Castelnuovo Berardenga, 420m a.s.l.
HARVEST: end of September-beginning of October, when the grapes of Sangiovese, black Canaiolo and Colorino have reached the complete phenolic and technological maturity.
VINIFICATION: the must is vinified in stainless steel at controlled temperature where alcoholic fermentation takes place with consequent maceration on the skins for about 20 days; subsequently it carries out the malolactic fermentation in cement tanks where it sufferers aging before bottling.
AGING: 24 months in big Slavonian oak barrel
NOTE ORGANOLETTICHE: Ruby red color with slightly garnet rim; the nose has fruity notes of cherries in alcohol and spicy notes of tobacco and vanilla. On the palate there is a well expressed, soft and mature tannin, ample with a good balance between the components.
SURVING SUGGESTION: it matches perfectly with reasts and seasoned cheeses.
Awards: 2017: 96 punti Decanter (medaglia d’oro) / 93 punti Tony Wood