As per the product specification: 'Sangiovese from 60% to 80%, Sagrantino from 10 to 25%. Non-aromatic red grapes from other vines suitable for cultivation within the Umbria region may also be used to produce this wine'.
First vintage produced
1993
Breeding techniques
Spurred cordon with a planting density of 5,000-6,000 plants Ha. Yield per hectare 60-70 q
Refinement
20 months in French oak barrels and at least 6 months in bottle
Aroma
in its breadth we find cherries in spirit and chocolate, violet, vanilla and more spices
Taste
full and soft perfectly balanced by vibrant, velvety tannins
Pairings
this structured, full-bodied wine is exalted when paired with red meats and roasts. Also excellent with cured meats. Serve at 18-20 °C
