Montalcino, Tuscany, Italy
after the crushing, the fermentation takes place in stainless steel vats at a controlled temperature, favoring prolonged contact with the skins with the must.
The malolactic fermentation occurs in October right after the alcoholic fermentation.
60% Merlot from Chianti, 40% Sangiovese from Montalcino
20 months in used French barriques
Dark ruby colour with vivacious reflections. Lots of liquorice and a hint of black pepper. Ripe plum, aromatic herbs. Gently rounded acidity, toasty and creamy mid palate with a hint of fumé and delicate, silky tannins. Great flavour intensity and concentration let wine linger for long in the after taste leaving a slightly jammy blackberry hint.
Serve with red meat, cold meats and mature cheeses.