Vinification process: after the harvest the grapes are crushed and macerate on the skins for one night at 6°C;
the temperature is then brought up to a controlled 28°C for fermentation for about 10 days and a further period of maceration of 15-20 days.
Aging: the wine is aged on the lees for two weeks and then matured for 2 months in stainless tank followed by 18 in French barriques, after which it is blended, bottled and selled not before other 6 months in bottle.
Color: deep ruby red
Service temperature: 18°C
Food pairings: this Igt wine goes perfectly with red meats, game and aged cheeses.
To try absolutely by the pool at sunset as meditation wine, perhaps combined with a platter of local Tuscan salumi and cheeses.