The wine:

Impenetrable ruby with light garnet nuance. Significant olfactory impact, powerful, an explosion of black fruites, sour cherry, blackcurrant, blueberry. The black pepper comes up soon, the licorice, Sichuan pepper and chinotto. Later it opens with bitter cocoa, coffee, cigar and balsamic touches of laurel, juniper, eucalyptus, to end with mint chocolate and graphite. To the taste it proposes manly with the same power and thickness. Warm and solid with a strong tannin but high quality and dimensioned by the robustness of the wine. Despite the strength the mouth is not heavy in the sip, thanks to its acid-sapid shoulder. It leaves with a caloric embrace and a long aromatic persistence made of licorice memories, crème de cassis and bitter chocolate. 

Food pairings: Structured meat dishes, like wild game stew, wild boar salmì, stewed lamb and chianina fillet with truffles.

WINEMAKING:

Manual harvesting with selection of bunch of grapes. Blend of grapes fermented in barriques/wooden barrels for about 15-20 days. Maceration on the skins for about 10 days. Malolactic fermentation and refinement in wood for 18 months in new wooden barrels. The wine rests in bottle for 24 months. 

Production area: MONTEPULCIANO (SI )_Argiano
Field blend: Sangiovese – Merlot – Syrah – Cabernet Sauvignon
Soil: Pleistocene deposits consisting of yellowish brown sands with clay sandy interspaces.
Altitude: 252-271m
Year of planting: 1998 –
Harvesting: Last ten days of September – First ten days of October
Chopping strands density/ha: 6250
Vine training system: Spur cordon.
Yield/chopping strand: 0.6/0.7 Kg/chopping strand
First harvest: 2005
Ageing process: 25 years
Refinement: 18 months in new barriques and 24 months in bottles.

FOOD PAIRINGS:

Great wild game and truffle dishes, mixed grilled red meat and lamb, ripened and blue cheeses. 

Alcohol concentration: 14.5% vol. Serving temperature: 16 – 18 °C