Grape blend: Sangiovese, Montepulciano
Alcohol content: 12.5% vol
Acidity: 6.00 g/l
Residual sugars: 6.70 g/l
Born from the desire, maybe in summer, to drink a glass of red wine that was lighter and fruity, some years ago at the Fattoria we created the unusual “recipe” for this fragrant, soft, “vinous” red to be drunk young and… chilled! The extremely generous 2021 season offered cool nights, even in July and August, which resulted in luxuriant fruit, full of aroma. The grapes, picked at the coolest time of day – early in the morning – to preserve the delicate aromas, follow a special route; before pressing and fermentation, the bunches are destalked and the grapes left whole to “cold macerate” (at 6 °C) for 5 days, in order to extract colour from the skins without an excessive release of tannins. The structure of the Sangiovese is present but softened by the special production method and the low residual sugar content, helped by the blend with Montepulciano that adds elegance.
Tasting – Colour: it’s clothed in a unique red, a lively, intense purple-red with violet highlights. The nose: equally recognisable – even with your eyes closed – with its ample floral bouquet, a touch of violet and pansy, and fruity aromas of sour cherry, cherry and red currant, together with a hint of plum. In the mouth: lively, almost effervescent, fresh and soft, with barely perceptible tannins; it recalls a full-bodied white wine with the flavour of small, red forest fruits.
Wine and Food Pairing – Served chilled (around 10 °C) it’s delicious as an unusual aperitif or for a summer picnic, with classic appetizers (even spicy crostini with fresh cheese and cold cuts), and also for making Sangria. It adapts to flavoursome fish dishes, for example Cacciucco (= Tuscan fish soup) or cuttlefish “in zimino” (with Swiss chard), as well as putting out the fire of a dish of pasta “all’arrabbiata”, or a mixed grill with Piccantissima sauce.