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PRODUCTION ZONE: Loc. Villa a Sesta, Castelnuovo Berardenga, 420m a.s.l.

HARVEST: end of September-beginning of October, when the grapes have reached the complete phenolic and technological maturity

VINIFICATION: the must is vinified in stainless steel at controlled temperature where alcoholic fermentation takes place with consequent maceration on the skins for about 20 days; subsequently it carries out the malolactic fermentation in cement tanks.

AGING: for 12 months in second passage tonneaux.

ORGANOLEPCTIS NOTES: it has a deep ruby ​​red color with light garnet hues perceptible with aging. Intense and persistent aroma with fruity and spicy notes deriving from the combination of the various grape varieties present and form the permanence in oak. Full and soft, it widens on the palate with a marked sapidity which is distinguished by a remarkable persistence.

SERVING SUGGESTIONS: it matches perfectly with all savory first courses and red meats and venison, both roasted and stewed. Also excellent combined with selections of aged cheeses.
Awards: 2017: 93 punti Falstaff