Blend of grapes
Sangiovese and Ciliegiolo with small percentages of other red grape verieties.
The majority of the grapes were given a whole-grape, carbonic maceration fermentation, while the rest were given a traditional three to four day fermentation to assist the extraction of color and minimize the extraction of tannins. The must was then run off its skins and finished its fermentation in stainless steel tanks at temperatures held to a maximum of 64° Fahrenheit (18° centigrade). The wine was then racked and put through a malolactic fermentation which was completed before the end of October. The wine was bottled on October 19th.
Alcohol by volume
An full, deep ruby red in color with purple highlights. The intense aromas express floral notes, violets and roses, and such red berry fruit as raspberries and blackberries. The palate is supple and balanced with a long and persistent aftertaste which bri