Grapes: From vineyards planted to a minimum of 80% Sangiovese and a maximum of 20% of Canaiolo and other red grape varietals. Vinification: maceration of the skins in the must and fermentation at controlled low temperature.Aging: after the final blend is assembled, the wine is aged for six months or longer in oak casks.Finishing: the wine is bottled during the second year, then bottle aged in our temperature controlled cellars for 4/6 months before release. Color: ruby red, garnet reflections on aging. Flavor: velvety, well-rounded, full bodied and well balanced. Gastronomy: grilled red meats and game.