Spicy aromas of black fruit and touches of chocolate dominate the nose and palate. The wine is full-bodied, with supple tannins.
A green harvest in May reduces clusters to one or two per stock. At harvest the clusters are handpicked, sorted, destemmed, and the skins broken rather than crushed. Fermentation with selected yeasts takes place in a combination of temperature controlled stainless steel and lined open-top fermentors. A maceration period of 25 days including fermentation, with gentle manual punching down of the cap, is followed by natural malolactic fermentation in tank. The wine is placed in new, 225-liter Allier oak barriques for a period of twelve to eighteen months. A first blending of lots takes place when the wine is placed in barrique; a second at the first racking. The finished wine is bottled without filtration and rests one year prior to release.
GRAPE VARIETIES: 50% Sangiovese25% Cabernet Sauvignon25% Merlot ALCOHOL CONTENT: 13.5% YIELD: 45 - 50 hl/ha(202 - 225 cases/acre) TOTAL ACIDITY: 5.2 grams/liter pH: 3.6
A delicious companion to full-flavored meats, game and roasts.