Making of: Once manually harvested, the grapes are gently destemmed and crushed and then undergo fermentation with indigenous yeasts. Frequent pumping for greater extraction of tannins and polyphenols. Clarification is done by decantation only, no fining product used. The wine then ages for 12 months in cement tanks and further 6 months in bottles before release.
A fine Chianti, bright ruby red in color, fruity yet embracing a hint of cloves. Tuscan cuisine is, naturally, the perfect accompaniment, but it will be perfect with all kinds of cold cuts, mild cheeses or grilled vegetables.