Varieties: Sangiovese 80% and 20% Cabernet Franc
Vinification: in French oak barriques (225 L) for 14 to 16 days.
Temperature during fermentation maintained less than 28°C.
Aging: 24 months in French Oak barriques and further aging in bottles Production: 2000 numbered bottles
Recommended temperature for serving : 16°C – 18°C
Food pairings: Pasta with meat sauce, steaks, aged cheeses.