Sangiovese, Sagrantino, Merlot
Giano dell’Umbria, Gualdo Cattaneo
30 months oh which 14 in barrique; 3 months
The best grapes are destemmed, pressed and cooled at a 10 degrees temperature, then put in fermentation with selected lees inoculation in steel fermenter. Alcoholic fermentation lasts about 8 days and, for other 5 days, the wine stays on its skins. After their separation, the wine undergoes malolactic fermentation.
Colour Deep, intense ruby red with purple reflections
Scents Intense hints of fruits, with a delicate balsamic note; a toasted note in the finish
On the palate Full-bodied wine with a good roundness, velvety and elegant
Pairings Perfect paired with structured first dishes and pork and game meat