Wine obtained from Sangiovese Grosso grapes selected and harvested by hand for a yield of 70-80 quintals/ha.
The winemaking is at a controlled temperature between 22-28 °C; the extraction of tannins takes place on the skins at the end of fermentation for about 15 days.
It is aged mainly in steel and about 10% in French oak barriques. The refinement then continues for at least six months in the bottle.
It has a bright ruby color and has fruity aromas with hints of cherry and small red fruits.
Full, soft and with round tannins, it has balanced freshness and flavor and offers good persistence.
It goes well with Romagna cuisine, from appetizers to first courses and meats.
