Cultivation is guided by the principle of sustainability, focusing on the valorisation of each plant through the adoption of agronomic practices that respect the specificities of the soil, the type of vine and the annual climatic conditions. The vineyards are cultivated using two main techniques: spurred cordon and guyot. The harvest, carried out manually by specialized company personnel, takes place starting in September.

The grapes selected during the harvest are the result of careful management of the vegetative phase of the vines, aimed at maximizing the typical characteristics of the denomination. In the cellar, the grapes are cooled with dry ice to protect them from oxidation and preserve their original characteristics, and directed to destemming. The alcoholic fermentation lasts for a total period of 25/30 days, with frequent pumping over. After racking, malolactic fermentation takes place in stainless steel vats. The evolution continues for at least 30 months in French and Slavonian oak containers, followed by a further 16 months of refinement in the bottle.

The color of the wine is a bright garnet red. The scent is characterized by a large bouquet with shades of dried flowers, withered roses, black cherry, chinotto and incense. On the palate, the wine is elegant and balanced, soft and enveloping, with a strong character.

MATCH IT WITH:

How to serve

Glass:

Wide goblet

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Serve to:

18-20°C

When to drink it:

This wine is good immediately but you can let it age for 10/15 years

Production area

Toscana

Producer: Uccelliera