Additional information
| Weight | 2 lbs |
|---|---|
| Vineyard | Mostly southerly exposure, moderately alkaline soil with a sandy alluvial sub-strata. |
| Grapes | From vineyards planted to a minimum of 70% Sangiovese (Prugnolo Gentile) and a maximum of 30% of Canaiolo and other authorized grape varietals. |
| Vinification | Maceration of the skins in the must for 10/12 days and fermentation at controlled low temperature between 25-30°C (77-86°F). |
| Aging | After the malolactic fermentation is complete the wine is bottled at the end of spring. |
| Serving Suggestion | 7-19 °C, 63-67 °F |
| Food Pairing | Cold cuts, white meats and fresh cheeses |
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