Grapes: Sangiovese, with a mild flavour of plum and violet.

This wine is produced by the fermentation process, during which the  must remains in contact with the skins for only few hours, in order to give the wine a clear, ruby red colour. The fermented wine is then left to age for 6 to 8 months is small casks made of chestnut  wood, after which it is bottled and left to refine for a further three months. It should  be served  chilled with hors d’oeuvres, light first courses and cheese and vegetable dishes.