Name: Rosso Toscana
Variety: Sangiovese, Cabernet Sauvignon, Merlot
Vinification: Grapes are hand-harvested.
Fermentation: About 4 days of cold maceration at 0°-4°C and 15 days of fermentation (with selected autochthonous yeasts) at 24-26°C concerning the Sangiovese, 18 days of fermentation with a controlled temperature of 24/30°C talking about Cabernet and Merlot.
Color: Deep ruby red.
Nose: Spices, chocolate blended with blackberry, plums and mature cherry.
Palate: Full-bodied and harmonic, structured with enticing, and velvet softness. Elegant final sensation.
Aging: 6 months in French oak barrels and in bottle.
Serving Temperature: 16°/18°C
Suggested Serving: Traditional Tuscany food, fresh cheese, grilled chicken and pizza