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Winemaking: Sangiovese and Montepulciano are harvested during the first 10 days of October. After de-stemming and soft crushing, the grapes are macerated for 15 days in stainless steel tanks where fermentation takes place at a maximum temperature of 28°C. Before being bottled, the wine - which is already rich in colour and structured, but smooth - is transferred for eight months to stainless steel barrels for clarification and stabilisation.
Tasting notes: bright ruby red, with an intense fruity bouquet. Excellent structrure and proportion, tannic to the right point, a good lingering finish.
Grape: 50% Montepulciano - 50% Sangiovese
Growing area: Pedaso, Campofilone
Alcohol content: 13%
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