Canaiolo

COLOR

Deep red

NOSE

Complex with notes of undergrowth and cherries

PALATE

Full and harmonious with soft tannins

VARIETIES

Sangiovese 90% Canaiolo 10%

TRAINING SYSTEM

Spur-trained cordon and guyot

WINEMAKING TECHNIQUE

Hand-harvested grapes, skin fermentation in stainless steel at controlled temperature 25–27 °C for 10–12 days

AGEING

French oak barrels of 50 and 30 hl for 21 months plus 3 months in bottle

AVERAGE PRODUCTION

30,000 bottles