Grape blend: 100% Sangiovese Grosso
Aged: 24 months, part in Tonneaux, part in oak casks
Alcohol content: 14.5% vol
Acidity: 5.13 g/l
Residual sugars: 0.61 g/l
The 2017 season will certainly be remembered, in particular, for the summer drought: The bunches of Sangiovese were loosely clustered and 30% smaller than in previous years. On the other hand, the phenolic and aromatic concentration was very high, as demonstrated by the grapes’ thick skins. The maceration temperature was lowered to 23 °C and the duration (not the frequency) of pumping over was halved. The wine aged for 24 months in large oak casks containing around 36 hl and in 500 litre tonneaux barrels, and then lastly, for a year in the bottles.
Tasting - Colour: it captivates with the transparency of a ruby glowing with light, fading into a vivid shade of intense red in the centre; energetic sensation of solidity, both elegant and expressive, of a territory with a strong wine vocation. The nose: an olfactory endowment of ripe, dark, plump sour cherries, of blackberries, red flowers and irises. All following the leitmotif of fragrant recollections of aromatic herbs such as thyme and mint, of pungent black pepper and invigorating tamarind. Mineral undertones in the finish. In the mouth: rich and progressive taste, travelling on the caressing softness of the alcohol’s warmth which introduces a dense weave of silky tannins. The wonderful structure and refined sapidity lead to a finale adorned with a satisfying return of flowers and fruit.
Wine and Food Pairing – It’s the right wine for delicious rustic dishes such as “crostini” with caramelised onions and prunes, pappardelle and tortelli “Maremmani” with ragu or wild boar sauce, ribollita, a Fiorentina T-bone steak, roast or grilled meat, roast quails with crispy pancetta. It is also excellent (and recommended) simply for a “tête à tête” with a nice glass, even on its own.