85% Sangiovese / 15% Merlot

The grapes ferment in temperature-controlled steel tanks, where along the way the winemaker has to get well balanced tannins from the contact with the skins from the pigeons and the must.

The wine is then left for 8 months in "concrete vats", which are large egg-shaped cement containers, which used to be a very sophisticated way of making wine.

The wine is elegant, complex nose with plums, black cherries and cranberries. - The balance between the dark berries, ripe plums and a slightly bitter cherry makes the wine a perfect choice for a juicy steak or a stew.