Soil composition: stony
Training system: Guyot
Vine density: 4,000 buds/ha
Yeald per hectare: 60 ql of grapes
Area of production: Porrona – Cinigiano
Grape variety: Sangiovese (90%) and Ciliegiolo (10%)
Harvest: September-October
Fermentation: natural fermentation of 30/35 days in steel without the addition of yeasts and without temperature control. Medium-long maceration on the skin.
Aging period: concrete and steel
Alcohol: 13,5%
Color: bright red
Flavors: plum and black cherry
Aroma: austere and enveloping
Food pairings
Appetizer;
Cold cuts and salami;
Pasta with meat sauce;
Mushroom risotto;
Calf meat;
Pork meat;
Game;
Cooked meats;
Hard cheeses;
