Varietals: Sangiovese & Cabernet Sauvignon
Vivid ruby color. Generous and silky wine with fruity aroma and intense berry taste.
Once the grapes were destemmed and crushed, they were left to ferment in stainless steel vats for about 10 days at temperatures between 80 and 86°F. After resting for eight days, the juice was drained off the skins. Malolactic fermentation took place in stainless steel.