Wine: Rosso di Montalcino
Vinification technique: traditional method, pressing soft, fermentation in stainless steel at temperature controlled of 28-30° C managed with remontage.
Maceration: on the skins for 18/20 days.
Aging: 3 months in Slovanian oak
Alcohol by volume: 13.5%
Serving temperature: 18° C
Serve with: First dishes with meat sauces, soups, roasts and pecorino cheese