Grape variety: Sangiovese.
Vineyard: about 1 ha with clayey soil.
farming system: espalier with spurred cordon pruning.
Harvest: manual, second half of September.
Vinification: destemming and fermentation with pomace at controlled temperature in stainless steel for 15-20 days, with frequent pumping over, aging in steel for 6 months.
Characteristics: very fruity with hints of cherry and currant, spicy.
Pairings: roast meats.
Alcohol content: 12%
Serve to: 16-18°C