Cabernet Sauvignon 75% – Sangiovese 25%

The nose offers big fruit with cedar, leather and spice. Good typicity and character with impressive replays. A fine seam of acidity keeps everything well balanced. Try with beef short ribs or stew. (VINTAGES panel, Jan. 2015)

Region

Chianti

Altitude

250 Meters

Position

Hilly

Vines

Cabernet Sauvignon, Sangiovese

Soil

Marl (clay – limestone)

Harvest

Beginning of September

Processing

Oak barrels for 10 months

Food

Red meat, medium-aged cheeses

Color

Intense ruby red

Nose

Sensations of berries and spices

Tasting Note

Full, soft, highly intense, with substantial tannins; round and velvety

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