Spontaneous fermentation thanks to the help of indigenous yeasts only.
Refine 4 months in steel and 2 months in bottle before release.
intense, austere hints of plum and black cherry. Elegant and fine.
Sangiovese 95%, Ciliegiolo 5%.
Guyot and alberello
Vine density: 4,000 buds/ha.
September – October
Cold cuts and salami;
Pasta with meat sauce;