As per the product specification: 'Sangiovese from 60% to 80%, Sagrantino from 10 to 25%. Non-aromatic red grapes from other vines suitable for cultivation within the Umbria region may also be used to produce this wine'.
First vintage produced
1975
Breeding techniques
Spurred cordon with a planting density of 5,000-6,000 plants Ha. Yield per hectare 90-100 q
Refinement
12 months in French oak barrels, at least 4 months in bottle
Aroma
wild flowers, red fruits and a touch of nutmeg
Aroma
wild flowers, red fruits and a touch of nutmeg
Taste
in the mouth enters dry, fresh, just the right amount of softness as opposed to tannins
Pairings
hors d'oeuvres of cured meats and medium mature cheeses, succulent first courses and roasts of white and red meats. Serve at 18 °C
