WHAT

49.58% Sangiovese, 50.42% Cabernet Sauvignon

WHERE

Tuscany, Italy

WHEN

2017

HOW

Separate fermentation for the two varieties in stainless steel tanks with the use of indigenous yeasts. Alcoholic fermentation and maceration on the skins lasted up to 20 days, depending on the wine lots. The malolactic fermentation was completed in wooden casks.

18 months in oak wood of which 85% French barriques (225 liter) and 15% large Slavonian cask (only for Sangiovese)

WHY

WHO

FOOD PAIRING