Variety: 100% Sangiovese
Wine Making: Temperature controlled inox vat
Yield per Hectare: 40 Hectolitres
Ageing: At least 12 months in 13-30 hl Slavonian oak conical trunk vat
Total Production: 4.000 bottles size 0,75 litres
Food Pairing: Pasta or Gnocchi with meat sauce and mushrooms, Red meat, aged cheese, Tuscany cold cuts and fish soups.