The grapes are left on the vine for as long as possible to intensify the flavour and produce a higher alcohol content. They are harvested in mid October, crushed and fermented before being rested for one year in barrique (small oak barrels) to impart more oak and earthiness into the wine, and one year in large barrels. This produces pure Sangiovese of extreme class and elegance that can be aged in the bottle for up to 15 years. It can be drunk as a young or old wine. Best opened an hour before drinking to breathe.
The wine is full-bodied, with intense aromas of cherry, violet, tobacco, spicy and balsamic.
Perfect with the flavours of the Tuscan forest.
Pair it with wild game, beef, mushrooms and mature cheeses.