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The must obtained from grapes harvested when fully ripe is vinified in vertical fermenting devices for about 20 days at a temperature of 28° C. (82° F.), followed by malolactic fermentation. Afterward, the wine ages in 350-liter (92 gallons) French oak barrels for 12 months, followed by further fining of four months in the bottle.
Highly intense ruby red.
Rich and complex with up-front notes of ripe red fruit and wild berries accompanied by scents of spices and licorice.
Full-bodied and encompassing, with a persistent and slightly spicy finish.
Serve at about 16° - 18° C. (61° - 64° F.).
This full-bodied wine combines superbly with dishes of the Tuscan tradition: pappardelle con sugo di cinghiale (wide noodles with wild boar sauce), bistecca fiorentina (grilled steak), roast game and hard savoury cheeses.
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