GRAPE VARIETY: Mainly Sangiovese

GASTRONOMY:
Si accompagna a piatti a base di carne rossa elaborati, ai funghi, ai patè e ai formaggi stagionati.

ORGANOLEPTIC FEATURES
COLOR: Red with shades, of burgundy.
BOUQUET: Full, sweet. Fruity, With evident hinis ot vanilla combined with spicy phenols.
FLAVOR: Medium tannic structure, sweet at first full central taste accompanied by a good level of acidity, Persistent fruity aftertaste.
SERVING TEMPERATURE:
Best served at a temperature of 18-19 °C