The wine:

Deep ruby with light garnet nuance. Intense, rich and complex with an immediate fruity impact. It’s cherry in syrup, raspberry jelly, blackberry, black mulberry and candied orange. Hints of coffee and cacao boost the olfactory narration following by liquorice, balsamic herbs, laurel and juniper. The whole stand on a base made of oriental spices, black pepper, cloves, Kentucky tobacco and dark chocolate. The taste is spirited and measured by a fruity acidity that leaves an manifestation of tanin with progressive intensity outlining an important structure. The sip closes sapid, revitalizing the oral cavity with a trail of orange, chinotto and licorice.

Food pairings: Pidgeon roast, pheasant and guinea fowl. Feather spit. Pecorino cheese very seasoned.

WINEMAKING:

Manual harvesting with selection of bunch of grapes. Whole blend fermentation in stainless steel tanks at a controlled temperature between 26°-28°C for about 20-25 days, in truncated cone vats. Soft pressing and selection of the different must fractions. Malolactic fermentation in stainless steel and subsequent transfer in barriques, casks and 1000 l barrels for 18 months. The wine rests in bottle for 12 months. 

Production area: MONTEPULCIANO (SI )_Argiano
Field blend: SANGIOVESE 97%
Soil: Pleistocene deposits consisting of yellowish brown sands with clay sandy interspaces.
Altitude: 252-271 m
Year of planting: 1998
Harvesting: first ten days of October
Chopping strands density/ha: 6250
Vine training system: Spur cordon.
Yield/chopping strand: 0.8 Kg/STRAND
First harvest: 2001
Aging process: 15-20 years
Refinement: 18 months in barriques and 1000 l in wooden barrels, and 12 months in bottles 

FOOD PAIRINGS:

Wild game and truffle pasta dishes, stewed wild boar and savoury main courses, or distinguished cold cuts and ripened cheeses. 

Alcohol concentration: 14% vol. Serving temperature: 16 – 18 °C