Grapes used: Sangiovese 90%, Merlot 10%

Vinification: hand-picked in perforated boxes, destemming-crusching. The pressing is gentle and the different portion of must are collected separately. Cold settling far a night and pumping off the clear juice ( débourbage). The fermentation occurs with selected yeasts at 18°C far two weeks.

Malolactic fermentation is inhibited by cold temperatures ( + 10°C).

Blending, fining, and bottlingjust after the vintage.

Organoleptic characteristics:

Colour: Bright cherry rosé.

Bouquet: the wine is fresh, young, the nose reveals fruit, flowers and fragrant notes. Wild strwberries, currants, yeast and minerai shades.

Flavour: A well balanced wine, very good fruit and well bodied. The lenght in the mouth is good. The acidity is important and represent the real structure of wine.