A WINE BASED ON SANGIOVESE GRAPES (90%), WITH A SMALL QUANTITY OF MERLOT (10%). TRAINING SYSTEM: SPURRED CORDON. HARVESTED BY HAND IN LATE SEPTEMBER. VINIFIED AT A CONTROLLED TEMPERATURE OF 28-30° C. MACERATION FOR AROUND 20 DAYS, WITH FREQUENT PIGEAGE. AGED IN BARRIQUES FOR 16 MONTHS AND THEN IN THE BOTTLE. DEEP RUBY RED COLOUR. INTENSE, COMPLEX AROMA OF PLUM, WOODLAND VIOLET, MYRTLE, TOBACCO AND CINNAMON, FULLY CORRESPONDING WITH THE PALATE, WHICH IS LADEN WITH FRUIT AND REFINED TANNINS. PAIRING: MAIN COURSES OF FATTY ROASTED MEATS, PORK LIVER AND SEASONED CHEESES.