The more fruity and lively expression of the most important Tuscan autochthonous red grape variety: the Sangiovese. Pleasantness and good drinkability are its most significant characteristics.
Awards Selezione Vini Toscana 2011
Awards Selezione Vini Toscana 2012
Castel Pietraio Monteriggioni (SI)
Number of bottles
Sangiovese Toscano 95% – Black Canaiolo 5%
Average height of vineyards
250 meters s s.l.m.
Type of soil
Silver, medium thickness
from 4.000 to 6.250 per hectare
The first week of October
Climate change of the year
Autumn and winter were among the rainiest in recent years. The real spring started in April, when the rains ended and the temperatures had a sudden rush, with decidedly high average daily. The summer has spent with values on average, which led to slow and gradual maturation of the clusters. In September the wide thermal excursion between day and night allowed the grapes to mature perfectly both technologically and polyphenolic. The harvest started on the first of October.
Alcoholic fermentation in glass-cooled concrete tanks at a controlled temperature of 28oC. Malonate fermentation takes place after release in the same tanks.
six months in glass-reinforced concrete tanks.
Minimum of three months
grilled meat, skipped meat, stuffed pasta, sweet pasta cheeses.
Red ruby of good intensity
Floral and fruity characterized by notes reminiscent of purple mammola, raspberry, and amarena, there are also slight spicy notes.
Good structure. Intense and persistent, characterized by a lively and elegant tannic pattern