Red vinification with maceration of 10/15 days on stainless steel vats at a controlled temperature to facilitate the extraction of the coloring substance contained in the skin of the berries. Aging in wooden barrels, tonneaux.
Historic in dealing with a rare fillet, stubborn with game and fascinating with roasts. It is sweetened with typical aged cheeses from all over Italy.
70% Sangiovese, 15% Merlot, 15% Cabernet Sauvignon from the Pisan hills, Peccioli.
Served at: 16-18° C
Volume: 750 ml