The wine is distinguished by a good structure and is extremely supple making it very pleasant and drinkable.
VINIFICATION: manual harvest in early September; then soft pressing and destemming of the grapes. Primary fermentation in stainless steel vats at controlled temperature (29-30 ° C) with no external yeasts. Maceration on the skins for 15 days; malolactic fermentation in steel. At the end of the malolactic fermentation the wine has been aged for about 8 months in oak barriques
CLASSIFICATION: Toscana IGT
GRAPES: Cabernet 70%, Sangiovese 30%
COLOUR & BOUQUET: ruby red, followed by a fruity and flowers scent with delicate balsamic and spicy notes
TASTE: well integrated tannins, persistent, fresh and elegant.
FOOD PAIRINGS: red grilled meat or roasted chicken with potatoes
ALCOHOL: 13,5% vol.
Credits: Tenuta San Guido Winery