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Produced from a 2 hectares (5 acres) dry farmed vineyard located south of
Florence on the hillsides between the Chianti and the Valdarno regions at an
elevation of 350 meters (1,000 feet) above sea level.
Vinification: low temperature maceration on the skins and a slow and
careful oak barrel fermentation of the must started by selected yeasts.
Finishing: we are careful to maintain in suspension the yeasts and
all of the solids formed during fermentation by regular agitation of the
must. In January the wine is racked off and returned to the same barrels
where it then ages for about another four months before bottling. Before
release this wine is then bottle aged in our temperature-controlled cellars
at 13°C (55°F).
Color: straw yellow with tawny reflections.
Bouquet: harmonious and consistent with notes of tropical fruit and
spices, particularly raspberry and vanilla.
Flavor: dry, soft, savory, and harmonious.
Alcohol: 13% by volume.
Serving temperature: 10-15°C, 50-59°F.
Gastronomy: the rare versatility of this wine allows it to be served
as an aperitif, as well as during and after meals.
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