Country / Region
Degree of alcohol
Deep, sedimentary, with sandy clay and limestone.
Small lot fermentation at 25-30°C (77-86°F), using indigenous (wild) yeast in small cement vats. Twelve day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum polyphenol extraction.
Dark colour, deep, blackish-ruby hue. A bold and intense bouquet, with black fruit and plum aromas, black pepper, walnut and hints of vanilla. A full-bodied palate with exceptional black fruit.
Best served with roasts and grilled meats, especially “fiorentina-style” T-Bone steak.
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