Goes well with pasta, pizza, poultry sausage

The special soil and the proximity to the sea give Sangiovese, Syrah and the proportion of Cabernet Sauvignon grapes all the strength. The harvest begins at the beginning of September with the Syrah grapes and concludes in mid-October with the Cabernet Sauvignon harvest. The ripe grapes are harvested after their physiological ripeness and then the traditional maceration takes place. When the must is tasted, the wines are immediately filled into used wooden barrels to carry out malolactic fermentation. After malolactic fermentation, the wine is blended and then aged in steel barrels for at least another 12 months. The wine is then slightly clarified and bottled and then left in the bottle until May until it is released for trade.

Allergy information: Contains sulfites