Ruby red in colour. The nose is intensely vinous showing fragrant notes of violets. The palate is harmonious and dry, with fine grape tannins and a savoury finish.

Traditional red wine vinification: completely mature grapes are harvested from vineyards with clayey and calcareous soil. The must is left on the skins for 6-8 days to macerate, in order to extract color. It is then placed in special tanks where fermentation is completed in 8-10 days at 24-28°C. After the fermentation the wine is stored in steel tanks and afterwards it is treated and decanted. This process takes minimum 2 months. The ageing in steel tanks takes minimum 3 months. Before bottling, it is passed through sterile filters.

Food Pairing: Serve at 16-18 °C. This light bodied sangiovese shows great versatility and would be an ideal match with Italian style cured meats, hearty pasta dishes, white and red grilled or roasted meats, and fresh cheese such as a young pecorino or caccioto. Enjoy whilst the wine is young and vibrant or over the coming 2-3 years.