Typical notes of sweet violet and wild red berriesfollowed up by leather, tar, licorice and some herbs. The palate are austere, full-bodied, with succulent tannins and fresh acidity. enriched with an aromatic complexity that originates from a delicate dosing of wood.
Food Pairing: GRILLED MEATS, ROAST PIGEON AND RARE CARVED BEEF.
Varietal: SANGIOVESE

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