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