From grapes grown in Tuscany, we make this wine following the traditional winemaking method: soft crushing, temperature-controlled fermentation and prolonged maceration with the skins.
A small portion of grapes, after being left to dry slightly, will then be crushed and added to the already fermented must. The wine then begins a second fermentation that results in a softer wine, richer in color and with more structure.
Ideal pairing with first courses, aged cheeses and grilled red meats. Serving Temperature: 18/20°C.