Label since 2005
Blend and vinification
70% Sangiovese and a 30% of Frenche grapes varietals as Mmerlot, Cabernet Sauvignon and Syrah early ganged for the best quality result. The harvest starts from mid September and fermented for approx. 12 days at thermo controlled temperature of 28° celcius.
The wine is then left on the fine lees so that the malolactic fermentation begins and after a clearing period of 8 months on stainless steel tanks the wine is aged on French barriques (Allier and nevers) for 10 months
Serving with food
Outside the traditional territorial patterns of the Morellino appellation, Colle Diana is ideally served with an Italian based menu like pappardelle with hare sauce, game- based second courses, pecorino or goat cheese or simply with aromatic or spicy bread.