Altitude of vineyards: 450 m (above sea level)

Surface of production: 2 hectares

Vines per hectare: 4400

Type of soil: rocks and sands of Galestro and Alberese

Aspect of vineyard: west

Grapes mixed: Sangiovese 85%; Canaiolo 15%

Production per hectare: grapes 7000 kg = wine 4.900 litres

Vinification: grapes hand picked. The fermentation lasts 8/10 days at controlled temperature in stainless-steel vats. The process ends after a short maceration of the must on the marc’s for 24/30 hours to ensure the delivery of the primary aromas.

Ageing: the ageing lasts 6 months in stainless-steel vats; the bottling is done one month before the wine is released for consumption

Visual analysis: intense rosé colour with coral gradations.

Olfactory analysis: fine, with notes of raspberry and cherry.

Gustatory analysis: fresh and pleasant, holds primary aromas of Sangiovese of which it represents an usual expression, still valid though.

Serving suggestion: Serve in a tulip glass. Temperature should be of 8-10 degrees C/56-58 degrees F.
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Pairing suggestions: pastas and risotto, fish stew, poultry, roasted mushrooms.