GRAPES: Sangiovese (100%)
Località La Parrina
Mechanized harvesting with harvester machine
Soft; Yield ≅ 70%
12 Days – 26°C
Suspension lees for some months, in steel tanks
The aim of this wine, which is unsophisticated but full bodied, is to reveal the distinct aromas of Sangiovese grapes; for this reason grapes are picked only when they have perfectly ripened. Fermentation occurs in steel tanks at constant temperature of 25-27°C, and lasts 12 days. Only local yeasts are used to ferment the grapes. Subsequently, after a short maceration, the must undergoes malolactic fermentation in concrete tanks. Around November, the must is transferred in steel tanks where it refines for several months. Finally, the wine is filtered and bottled.
An extremely delicate nose which reflects the smell of wild Mediterranean vegetation, raspberry, and eucalyptus.
Dry and fresh impact; fruity, harmonious and velvety in the mouth.
Scientists consider the Sangiovese to be a native Tuscan grape. Its name comes from the Latin Sanguis Iovis (Blood of John) because of its distinct crimson colour.
Meat courses, half- matured cheese, elaborate fish courses.
Characterized by a fresh acidity, it has an easy and enjoyable approach to taste.Download PDF