Label since 1981

Production area:

Grapes from the area of Morellino di Scansano, facing the archipelago of Argentario.

Blend and vinification:

85% Morellino (sangiovese) and 10% merlot and 5% Cabernet Sauvignon. The wine is fermented and macerated on the skins for 10 days with frequent pumping over the cap for the best possible extraction of polyphenolic substances.
The wines is aged in stainless steel for about 12 months and bottles a year after the harvest. It does not require long bottle ageing and can be drunk immediately.

Organoleptic analysis:

COLOUR: clear, bright ruby red with violet reflexes
AROMA: heady, slightly fruity, with hints of black cherries and violets.
FLAVOUR: dry, tangy, lightly tannic with good balance and body and lingering aromas.
AGEING: ready to drink now, but can improve if aged for another 4-6 years

Serving with food:

Local first courses like pici (thick homemade spaghetti made with flour, water and salt), all white meats and poultry especially cooked without aromatic sauces, soft or fresh cheeses.