Grape blend: Sangiovese, Merlot, Cabernet Sauvignon, Syrah
Aged: 12 months, part in large wooden casks, part in Tonneaux and Barriques
Alcohol content: 14% vol
Acidity: 5.49 g/l
Residual sugars: 0.41 g/l
The Sangiovese for this wine grows in the Maremma area – bordering on the territory of Brunello di Montalcino – on the slopes of the ancient volcano, Mount Amiata. A season with late frost in April influenced the vines, which produced grapes from the second bud, giving a much lower yield but all to the advantage of the concentrations of sugar and phenolic substances. In the winery, maceration – to extract colour, aromas and phenols – was carried out slowly and delicately. The 12 months of ageing took place, as always, in Slavonian oak casks for the Sangiovese, and in barriques and tonneaux for the other grapes. After blending, the wine “waited” another month before being bottled.
Tasting – Colour: dark ruby red, almost impenetrable, with a garnet rim as it ages. The nose: the initial impact of its bouquet is assertive, lively; a hint of plum can be smelt, with evident cherry and blueberry, and spicy notes of vanilla. In the mouth: extremely concentrated and rich in polyphenols, it envelops the mouth in a crescendo of organoleptic sensations, flavours of small red fruits, of tannins, but sweet ones that make it almost chewable.
Wine and Food Pairing – For dishes that are able to handle its “muscles”: it’s perfect with well-structured pasta dishes such as pappardelle with meat ragu (or Sugo Finto) and porcini mushrooms, with red meat, with roast game, but also with fatty cold cuts and mature cheeses.