Vibrant ruby red color with garnet red reflection. Aromas of red berries, cherries, plums and a hint of pink pepper. Soft tannins and lively acidity that give structure to the wine and make it ideal with meals. Rather fruity style that culminates in a fairly long balanced final.

Grilled or roasted red meat such as matured sirloin steak, filet pur, roast beef or ribeye, but also delicious with a lamb fillet, tasty pasta and pizza Parma.

climate

Mediterranean climate with warm, dry summers and mild, mild winters with limited precipitation.

soil

Vinyard north of Florence. Sandy soil rich in clay and minerals with occasional shale.

vinification

The grapes are picked at the end of September. After a short maceration of the skins, the fermentation is started in stainless steel vats under controlled temperature. After resting in the same barrels for a year, the wine is bottled.