A Canaiolo wine, the result of the selection of the best grapes of this ancient vine. Canaiolo was in fact part of the original recipe of Chianti encoded in 1872 by Baron Bettino Ricasoli. A great pure wine, aged in French oak barrels.
Classification: Rosso Toscano I.G.T.
Grape varierty: Canaiolo
Production technology: wine produced from grapes Canaiolo manually collected in cassettes. Maceration lasts 20 days during which the alcoholic fermentation is completed at a controlled temperature of 25 ºC. Pumping over daily and delestage aimed at greater extraction.
Maturation: 16 months in French oak barrels of Allier at the end of which the bottle is bottled where it is aged before being placed on the market.
Tasting notes: intense and deep ruby red color. The nose has scents of jam, notes of vanilla and chocolate. On the palate hints of ripe red fruits and sweet nuances of wood. Warm and balsamic finish.
Serving temperature: 18°
Alcohol content: 13%
Matches: duck, venison, steaks and beef
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