Vineyard: Single vineyard in Tuscany, of about 7 ha with clay soils. Proximity to the sea helps with the physiological maturity of the grapes as the sun shining on the sea is reflected on the vineyard. The sea breeze balances the temperature and prolongs the maturity.

Vinification: Harvest is done by hand and is followed by double hand sorting and a gentle press. Fermentation occurs in a variety of stainless steele tanks, wooden vats and oak barrels. Maturation last for 24 months and then the wine is aged for another 12 months in the bottle.

Tasting Notes: Deep ruby with hints of red and black fruit, spices and violet. Dry with medium acidity, full body, high but velvety tannins and long aftertaste.

Paired with: Red meat, mushroom dishes and game.

Served at: 16^ο C – 18^ο C.

Aging potential: Long term ageing potential.