Curation Note
The Tasting
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Appearance & Nose
01The hilly morainic soils give this red a solid structure, where Sangiovese, the predominant grape among the organic grapes used, expresses its typical vibrant acidity.
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Palate & Finish
02After gentle pressing, fermentation takes place in red for 6-8 days at controlled temperatures between 22 and 24 degrees, revealing fruity aromas in the glass that promise a frank and pleasant taste. This wine, with its 13% ABV, proves to be an excellent companion for robust first courses such as pasta with ragu or for enjoying a platter of cured meats and aged cheeses.