Sangiovese 50 %, Cesanese 30%, Montepulciano 20%
Breccia (year of planting: 1995, exposure: south)
Fermentation on the skins for 20 days at a temperature of 30 ° C. Malolactic fermentation in wooden barrels.
In 500 litre French oak barrels for 12 months, then in cement for another 12 months and a further 6 months in the bottle.
Intense ruby red colour. The nose is fine and persistent, fruity, ripe red and spicy. You can also recognize plum jam, cherries in alcohol, herbs and blond tobacco. The entrance is soft and the centre of the mouth full, quite fresh, with silky tannins and a persistent finish on fruity-spicy notes with the contribution of integrated wood.
Wine that lends itself to meat dishes: baked lasagne, tagliatelle alla Bolognese, pasta and beans with rind, meat ravioli with red sauce. It also goes well with baked veal and grilled meat.