|Distinguished by a bright ruby red color, tending to garnet with age, and an intensely winy odour with a light fragrance of violet. Harmonic and dry taste, slightly tannic, which refines to a soft velvetness with time. Alcoholic graduation 12-12,5. Acidity 5-6%.
Produced with a minimum of 80% Sangiovese-grapes, Black Malvasia from the Chianti-region, Canaiolo and Ciliegiolo, grapes which come from hilly vineyards well exposed to the sun and which are chosen from controlled productions of approximately 70 quintals per hectare, with a wine produce of 50 hl. After vintages with a regular climate, the harvest starts in the second half of the month of September. The wine production is subject to meticulous attention, especially with regard to the slow maceration lasting 15 days at a temperature which must not exceed 30°C. During the entire fermentation process, remountings are carried out, in order to obtain a better extraction of color, soft tannins and a more complex product.
During the following months some decantings help to remove dreggy residuals, until the months of March and April, which is the most suitable period for the malic acid fermentation aiming at emphasizing the properties of the wine, especially its complexity and fragrances.
The bottling starts in the month of July; the product is subsequently conserved in the bottle for at least 2 months before it is put on sale.