A BLEND OF 95% SANGIOVESE AND 5% MERLOT. TRAINING SYSTEM: SPURRED CORDON. MECHANICAL HARVESTING IN LATE SEPTEMBER/EARLY OCTOBER. VINIFIED AT A CONTROLLED TEMPERATURE OF 28-30 ° C. MACERATION FOR AROUND 20 DAYS, WITH FREQUENT PIGEAGE. AGED IN STEEL AND IN THE BOTTLE. RUBY RED COLOUR. FRUITY, FLORAL AROMA. WELL-STRUCTURED AND BALANCED PALATE. PAIRING: PIZZA AND PASTA WITH TOMATO SAUCE.