The wine:

Garnet red of medium intensity and brightness. Here the aroma is floral of whitered roses and violet, than emerges the ripe fruity in a declination of marasca cherry, red currant, goji berries, prune and mullberry to blend on hints of red orange. The sweet spice of cinnamon, star anise and cloves widens the olfactory profile. The taste is smooth, dynamic and full with a backbone given by fruity freshness and a full correspondance with his perfumes. The tannins are ripe well placed in the middle of the mouth. The end is tasty with a finish of Sanguinella orange.

Food pairings: First dishes of wild games and mushrooms, grilled Pecorino Pientino medium-aged meat.

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 10 days. Steeping on the skins for about 4/5 days. Soft pressing and selection of the different must fractions. Malolactic fermentation in stainless steel tanks and subsequent transfer to French wooden casks for 3 months. The wine rests in bottle for 12 months. 

Production area: MONTEPULCIANO (SI )_Argiano
Field blend: Sangiovese – Cabernet sauvignon – Merlot
Soil: Pleistocene deposits consisting of yellowish brown sands with clay sandy interspaces.
Altitude: 252-271 m
Year of planting: 2002
Harvesting: Last ten days of September
Chopping strands density/ha: 6250
Vine training system: Spur cordon.
Yield/chopping strand: 1 Kg strand
First harvest: 2005
Ageing process: 8 years
Refinement: 3 months in wood and 12 months in bottles.

FOOD PAIRINGS:

Stewed or grilled red meat, wild game, cold cuts and medium-ripened cheeses. 

Alcohol concentration: 13% vol. Serving temperature: 16 – 18 °C