Vines: The grapes used are Grenache, Ciliegiolo and Syrah.
Soil: Pebbly soil, of marly calcareous nature, formed in the alluvial phase of the river Elsa in the upper Pliocene, about 3 million years ago. This type of soil gives wines rich in body but very balanced.
Training: The main training method used is the cordon while a smaller portion of the vines are trained with the guyot method with the plant density is 5,000 vines / hectare.
Harvest: the harvest is done manually, usually beginning around September 15th and finishing around October 15th.
Fermentation and Soaking: We prefer to have a pinkish color to our wine so the permanence of the skin is only few hours.
Aging: The wine continues its aging process in steel containers to keep intact the fruity and floral notes the grapes have to offer.
Appearance: Pink cherry.
Aroma: Strong with fruity and floral nuances.
Taste: Warm and fruity with pleasant acidity.
Considerations: best opened within 2 years after harvest.
Pairings: This wine is nicely paired with appetizers such as cold cuts and cheeses however, it can be most definitely be poured throughout the entire meal because of its freshness.