100% Sangiovese
Vigna Paganelli - planted in 1964.
"Submerged cap" fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature 25/28 °C (77/82 F). Malolactic fermentation in stainless steel. Long aging in French oak barrels followed by bottle aging.
Intense ruby red, elegant nose with notes of red fruit, leather and spices; persistent, balanced flavour, with a long and seductive finish.
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