Montepulciano and Sangiovese.
Limpid, ruby red with average transparency.
Intense, quite persistent, fruity with scents of morel, mature peach and plun.
Dry, warm and quite soft and fresh, sapid, sufficiently tannic.
Manual grape-picking, maceration with the skins for 5-7 days at a controlled temperature. Refinement in steel tanks.
When young: with first course pasta dishes with minced pork and giblets sauce, “raw and cooked” pork salted meat of any kind, bean, chickpea and lentil soups, polenta with sausage, grilled meat, fowl cooked on a skewer or on the grill. When aged: more structured dishes such as oven cooked pork second courses, roast beef and fowl cooked in a pan or in the oven with oil and aromas, non-spicy, medium seasoned sheep’s cheeses.