Province of Florence, Tuscany.

A blend of mainly Sangiovese, with a small percentage of Canaiolo.

Between the end of September and mid-October.

Fermentation takes place in stainless steel tanks at a controlled temperature of 25°C and lasts for 12 days. After the fermentation, the juice is left in contact with the skins for 8 –10 days.

Ruby red colour. On the nose there are notes of violet, blackberries and cherries; on the palate there is a pleasant acidity, well integrated with dark fruit flavours such as blackberries, plums and blackcurrants.

Ideal with pizza and pasta dishes.