Maremma Toscana Sangiovese DOC
Fermentation is carried out on the skins for about 10-15 days at a controlled temperature (27-28°C). This phase is followed by the malolactic fermentation in stainless steel vats, specifically designed for the delicate extraction of tannin and color. After this process the wine is poured into small french oak barrels for 8/10 months. Finally the wine is bottled and stored so that the wine may continue to age.
The aroma is clean and clear with hints of maraschino cherries and little berry fruits. The bouquet is also characterized by a well-balanced spicyness. The full and sharp flavour expresses its intensity and elegance.