The grapes are hand-harvested in September (Sangiovese and Canaiolo) and in the middle of October (Cabernet Sauvignon and Merlot). Primary fermentation is about 4 days after cold maceration at 0-4°C and 15 days of fermentation (with selected autochthonous yeasts) at 24-26°C for the Sangiovese and Canaiolo, 18 days of fermentation with a controlled temperature at 24-30°C for Cabernet and Merlot.

The color is deep ruby red. The nose has spices and chocolate blended with blackberry, plums and mature cherry. On the palate the mouthfeel is full body and harmonic, structured with enticing, and velvet softness. Elegant final sensation.

Suggested serving: : Traditional Tuscany food, fresh cheese, grilled chicken and pizzas.