Rosso Toscana IGT
This wine is born in full respect of the Tuscan winery tradition from a predominantly Sangiovese blend with additions of Ciliegiolo and Canaiolo.
After soft pressing, maceration is carried out for about seven to eight days. At the completion of the malolactic fermentation, the wine is partially refined in oak barrels before being transferred to the bottle where it is refined for a further three months.
All winemaking is carried out in cement tanks, without the addition of selected yeasts, enzymes or additives for fermentation and vinification with the exception of sulfur.
It is an ideal wine for combining with meat dishes, sauerkraut and seasoned cheeses.
Ideal temperature for drinking: about 18°-20°.