Winemakers NotesThe grapes were harvested upon full maturation during the middle of September. The wine was vinified using an average maceration time of 8 to 10 days. Temperatures were controlled (28-29°C) during fermentation to encourage attractive tannin levels and the clear, ruby color, while maintaining the rich fruit aromas characteristic of the Sangiovese grape. Upon separation of the juice and solids, the wine remained in stainless steel temperature controlled tanks until March of 2002.
an ideal complement to all types of pasta, hor d`eouvres, and red or white meats.