Sangiovese has a very good level of acidity, on the nose prevalent notes of cherry as well as other mixed berries. Lighter-style crunchy Sangiovese with a clear and pronounced taste to be paired with ribollita (a traditional soup from Firenze) and/or Indian food with curry.
Vineyard site / Altitude
Manzano hills, Cortona / 290 a.s.l.
Vineyard surface / Plant year
1 ha / 2006
Plants per hectare / Training system
5.000 plants per hectare / cordon spur
Clay and sand
Second half of September
15 days of maceration on the skins, whole cluster fermentation in wood
12 months in barriques
2,500 bottles and 50 magnum