Vinification and aging: After a careful and precise selection of the grape clusters, the manually harvested grapes are de-stemmed and gently pressed. Fermentation in stainless steel vats; maceration for circa 20 days at a controlled temperature of 28/30° C. Shortly after alcoholic fermentation the wine is transferred into barriques of French oak where malolactic fermentation takes place. Once bottled, the wine remains stored in the cellar for refinement prior to release.
Tasting notes: Dark garnet red colour. Incredible intense bouquet with notes of coffee, hazelnut, incense, liquorice. An impressive tannin structure, suitable for long aging. It has a long, persistent lingering. A good acidic component that is well balanced with the tannins. This wine, in its own unique and unmistakable way expresses the characteristic salinity and minerality of the terrain. An excellent expression of Cabernet Sauvignon in Chianti Classico area of production.
