Red vinification: the grapes are de-stemmed and softly pressed before being sent to thermoconditioned wine makers with oxygen control to promote maximum extraction as well as the separation of the pips responsible for the aggressive tannins. Aging: after adequate maceration the wine rests in wooden barrels.
Red meats, pasta, pizza and aged cheeses.
Sangiovese, Cabernet, Syrah from the Pisan hills, Peccioli area.
Served at: 16-18° C
Volume: 750 ml