A dry red wine with an elegant and refined character, bright fruit and well-balanced acidity, reflecting the unique terroir of the Montalcino region.
Tasting Notes
Ruby-red color of medium saturation. The aroma is revealed with notes of red cherry, ripe plum and berry jam, complemented by accents of spices, dry herbs and light minerality. The taste is fresh and lively, with velvety tannins, a pleasant structure and a long, fruity-spicy finish.
Vineyards
Located in Montalcino, Tuscany, at an altitude of 200-400 meters above sea level. The soils are predominantly clay-lime, which provides optimal conditions for growing Sangiovese.
Production Method
The aging takes 12 months in large oak barrels.
Hand harvesting of grapes with careful sorting. Fermentation is carried out at a controlled temperature using natural yeast. After fermentation, the wine is aged in oak barrels and further stabilized in the bottle before release.
Food Pairing
Perfectly served with traditional Tuscan cuisine: pasta with meat stew, risotto with mushrooms, dishes of white and red meat, as well as aged cheeses. It is recommended to serve at a temperature of 16–18 °C.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
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