GRAPE VARIETY: Predominantly Sangiovese

FOOD PAIRING:
Pairs well with red meat dishes, mushrooms, and aged dry cheeses.

ORGANOLEPTIC CHARACTERISTICS

COLOR: Red with slight garnet hues

BOUQUET: Broad, complex, slightly fruity with earthy mineral notes, combined with hints of chocolate, spices, and leather

PALATE: Medium-bodied with well-structured tannins, a fairly dense texture in balance with the acidity. Good volume. Long finish with mineral and spicy notes.

SERVING SUGGESTIONS:

Best served at 18°–19°C