(2013 Vintage) The grape maceration does not last longer than 5-6 days, and takes place at a temperature of 24-25° C. This enables to obtain a good colour extraction without encumbering the tannin structure and maintaining a good aromatic freshness. The wine is released after an appropriate bottle aging.
Wine & Spirits(2006 Vintage) A silky, stylish vino da tavola from Tuscany, combining rich, dark cherry, plum and cassis characteristics from Cabernet with smooth texture and subtle spiciness from Sangiovese. Utterly refined and polished in a super-Tuscan style, this wine will pair nicely with spaghetti Bolognesi, but it has the class to match prime rib.
Wine Spectator(2002 Vintage)