The Sangiovese grapes are harvested in the first week of September, while the Nero d' Avola harvest is between mid and late September. The grapes are then subjected to stripping, pressed and left to macerate on the skins at a controlled temperature between 25 ° and 28 ° C for 10 days. On completion of the malolactic fermentation, the blend is left torest in oak barrels for at least 6 months.
Dishes with rich sauces, cured meats (Salami, Speck) red meats, game and hard cheeses.
60 - 64 °F (16 - 18°C)
12 bottles ML750
Deep ruby red color with a vinous bouquet, complex, with notes of vanilla. Well structured, soft and rounded, well-calibrated from the barrel wood.