Production
zone:
Commune of Montalcino
Grape Varieties:
100%
Sangiovese
Vineyards facing and altitude:
South / 350 metres
Training system:
Cordone
speronato
Average age of vines in production:
15 years
Harvest period:
First
days of October
Vinification:
In
steel tanks of 100 hl; 18 days of maceration at
the controlled temperature of 25/28° C.
Ageing:
minimum
8 months in wooden barrels
Bottle ageing:
3
months before the release on the market
Average yearly production:
25.000
bottles of 0,750 lt.
Organoleptic Characteristics:
Bouquet:
small fresh fruits and soft morello cherry
The taste:
The wine is harmoniously
dry, vigorous and fresh with good aromatic persistence. The wine
is ready to drink, particularly appealing.
Serving
Temperature:
18°C. Uncork the bottle at least 1 — 2
hours before serving. It is best served decantered in order to
aeriate the wine. Serve in crystal balloon glasses.
Recommended food accompaniments:
A wine to drink with mid
structured dishes, among them: pasta with meat sauce, chicken, mushroom
and truffle, risotto, and with main dishes of pork or veal. It pairs
well with aged Tuscan pecorino cheese.
Method
of conservation:
Store the bottle lying down in a fresh,
dark, dry place.
Longevity:
The
wine expresses its best characteristics within 2 — 3 years
of the year of production, but it can also be consumed after that
time.
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