Training system : Spallier dabble guyot method, spur pruned cordon.
Ageing: 7 to 10 days Malolactic fermentation. 6 months in barrique for Merlot than blanded with Sangiovese.
Tasting Notes: Very colorful, almost black, the nose is leather and mocha. Very soft and silky on the palate.
The tannins are firm but well woven into a full body, much like an exquisitely tailored suit made from high quality material in a stylish design. Concentrated blueberry, blackberry, lead pencil, red fruit, and hints of earth and black pepper.
Food pairing: cooked red meats, cheese, and salted pork meats.