Colour: ruby red with vermillion nuances Nose: fruity, red fresh fruits, cherry and raspberry Taste: elegant and harmonic with well-balanced spicy notes already at the first impact
92 pts The Wine Advocate Points
Integrated pest management.
Fermentation has started with ambient yeasts, separately for each variety in steel tanks at controlled temperature between 30/32°, with manual pumpovers and a total cuvaison of 25 days for Sangiovese and 25 days for Merlot. After the first racking, the wine has been transferred to steel tanks for malolactic fermentation.
The blending of the grape varieties has taken place after malolactic fermentation. Afterwards the wine has been refined in second-passage oak barriques of thin grain, and finally bottled in January 2020.