100% Sangiovese, grown across Chianti's subregions including Colli Senesi and Rufina .
Wine is produced using traditional maceration at 24–26 °C with daily pump-overs for 4–6 days, followed by long fermentations and malolactic completion .
Aged in cement vats to preserve fresh fruit and purity .
Deep ruby garnet in color, hinting at maturity .
Aromas of bright red cherries, raspberries, tea, and black pepper, lending warmth and elegance .
Subtle savory and herbal tones add depth and intrigue .
Medium-bodied, with crisp acidity and structured tannins.
Flavors mirror the aroma: red fruit, tea spice, and earthiness. A dry, slightly saline finish lingers .
Persistent and age-worthy—hints of mineral/granite texture on the palate .
A versatile kitchen companion:
Grilled red meats, game dishes, tomato pastas, pizza, burgers, and cured meats .
Serve at around 18–20 °C.
Suitable for drinking now or aging further (2–5 years)
100% Sangiovese, grown across Chianti's subregions including Colli Senesi and Rufina .
Wine is produced using traditional maceration at 24–26 °C with daily pump-overs for 4–6 days, followed by long fermentations and malolactic completion .
Aged in cement vats to preserve fresh fruit and purity .
Deep ruby garnet in color, hinting at maturity .
Aromas of bright red cherries, raspberries, tea, and black pepper, lending warmth and elegance .
Subtle savory and herbal tones add depth and intrigue .
Medium-bodied, with crisp acidity and structured tannins.
Flavors mirror the aroma: red fruit, tea spice, and earthiness. A dry, slightly saline finish lingers .
Persistent and age-worthy—hints of mineral/granite texture on the palate .
A versatile kitchen companion:
Grilled red meats, game dishes, tomato pastas, pizza, burgers, and cured meats .
Serve at around 18–20 °C.
Suitable for drinking now or aging further (2–5 years)
