Description

Area of ​​origin : Municipality of Staffolo, ancient classic area
Soil : Limestone, south facing
Grapes : Montepulciano 50%, Sangiovese 50%
Training system : Guyot
Harvest : First ten days of October
Vinification : The two grapes are vinified separately. Maceration-fermentation at controlled temperature for 10-13 days in steel tanks
Refinement : In steel for 4 months
Color : Ruby red with purplish edges
Bouquet : Vinous and delicate reminiscent of violets
Taste : Fruity, savory, harmonious and slightly tannic
Pairings : Cured meats, grilled and roasted meats
Serving temperature °C : 18 – 20 °C
Period of consumption : To be drunk young, preferably within the following year