Variety
Sangiovese
Yield per hectare
about 100 quintals/ha
Soil
Sandy mixture with clay and silt soils.
Planting system
Spurred cordon
Density
about 4000-5000 plants per hectare.
Annual Production
about 1.000 btl
Fermentation
The grapes are harvested between ending of August and beginning of September, when they are quie unripe, fresh and with a higher level of acidity. Fermentation is done in stainless steel vessels at a controlled temperature of 14-16 °C. Malolactic fermentation happens in order to give texture and complexity to the wine.
Ageing Process
In stainless steel and in barrique (oak, for 1 or 2 months).
Ageing Potential
3/5 years
Tasting Notes
Light straw yellow color with golden reflections An intense and persistent aroma that reminds to tropical fruits like pineapple and banana. Also, notes of young wood and vanilla.
Pairings
Aperitifs, fish-based dishes, white meats and vegetables, fresh and medium-aged cheeses,fish and beef tartare, sushi, marinated and smoked salmon, fried fish and vegetables.
Service Temperature
8/12°C