Terrine

COLOR

Brilliant ruby red with shade of garnet

NOSE

Hints of Marasca cherry, Strawberry liqueur, later chocolate, iris black pepper and guaranà come across the nose

PALATE

Warm and soft tasting, with a delicate balance between acidity and tannic component

VARIETIES

Sangiovese 50% Canaiolo 50%

TRAINING SYSTEM

Spurred cordon, guyot

WINEMAKING TECHNIQUE

Hand-picked, fermentation on the skins at temperature controlled stainless steel 25-27 °C for 10 days

AGEING

50% French new barriques, 50% second passage for 24 months

AVERAGE PRODUCTION

2.000 bottles