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Description

**Colour:** Ruby red with garnet hues.
**Nose:** Complex, intense aromas of ripe red fruit, spices, toasted notes and pronounced mineral undertones.
**Palate:** Harmonious, full-bodied and well-structured, with mature tannins, great intensity and a smooth texture.
**Serving temperature:** 18–20°C
**Food pairings:** Red meats such as Florentine steak, boiled meats, game and aged cheeses.
**Alcohol:** Approximately 14%
**Grapes:** 90% Sangiovese, 10% Syrah

**Soil type:** Clay-limestone soils at Colle Cecilia
**Planting density:** 5,500 vines per hectare
**Yield:** 5,500 kg/ha
**Harvest period:** Late September
**Fermentation and maceration:** Approximately seven days on the skins at a controlled temperature of 26°C. Malolactic fermentation in tonneaux.
**Ageing:** 18 months in second-fill tonneaux, followed by at least six months in bottle.