After a gentle crushing and pressing, grape juice is fermented for approximately 8 days in stainless steel tanks. After fermentation, the wine was left to undergo malolactic fermentation. The wine was then aged in a mixture of French and American oak barrels for 10 months. A charming Chianti full of fruit and spice, juicy and approachable, with cherries offset by an exotic perfume of vanilla and cinnamon.
Sangiovese/Merlot
2016
Tuscany, Italy
ABV: 13.5%