Manual harvesting of the Canaiolo grapes. Long maceration on the skins for 18 + days, and fermentation in stainless steel. Aging in cement until release.
- Toscana, Italy
Method & Production
Clear and very bright ruby, it has beautiful transparency in the glass. The nose has scents of wildflowers, rose, and violet, together with a mineral edge and spicy complexity. On the palate, it has an elegant tannic texture and remarkable freshness which perfectly complements the constant return of red fruit. A wine of great drinkability and very food flexible.
Very food friendly; tomato-based pasta dishes, lean red meats, cured meat, and mature cheeses would all work well.