95% Sangiovese + 5% Cabernet Sauvignon
Best from 2 to 7 years
Franco Bernabei with Neil Empson
Clayey-calcareous soil; vines average 10-30 years old, with a density of 6,000 vines/hectare; training is spur-pruned cordon, yields 75 quintals/hectare.
VINIFICATION AND AGING
Temperature-controlled fermentation, followed by 15-18 days’ maceration on the skins, with daily pumpovers; aged in barriques for 1 year, followed by 6 months’ bottle age.
Full ruby color w/garnet hues; ample, classic bouquet of berry fruit, violets, iris & vanilla; chewy, abundant fruit, silky texture, good body, balance and extract.
Best served at 16-18° C (60.8-64.4° F). A very food-friendly red that can be enjoyed both with pasta, risotto and first courses, and with meat-based dishes.
Alcohol cont. by volume: 12.70%; total acidity (in tartaric acid): 5.70 g/l; free acidity (in acetic acid): 0.55 g/l; residual sugar: 2.05 g/l; total dry extract: 30.4 g/l; pH: 3.45