Traditional wine obtained by blending Sangiovese with other red berried grapes.
70% Sangiovese variety ; typical grape of Montefalco 15%; other red grape varieties from central Italy 15%.
First year of production
Begins with Sangiovese at the end of September, ends with Montefalco grapes in October. Manual harvest.
Separate vinification for single varieties. Fermentation on the skins with maceration of about 2-3 weeks.
Blending of the varieties and maturation in large oak barrels for at least 9 months, static clarification in concrete tanks.
Ruby red color. Intense and fruity aroma, reminiscent of cherries and berries. On the palate it is dry, balanced and with a good structure. The freshness of Sangiovese gives it excellent drinkability.
wine for the whole meal, it goes well with savory first courses (ravioli, risotto, tagliatelle), red meats and aged cheeses.
Optimal period of consumption
It is a wine that can be consumed immediately, but which continues to refine in the bottle for several years.
16 - 18 ° C