Intense ruby colour, with purplish reflections.

Grape	%
Merlot	50
Cabernet Sauvignon	35
Syrah	15

bouquet is full and intense, concentrated, with notes of underbrush and spicy scents.

It is dry with good body and soft tannins, a good consistency, well integrated and persistent.

Ideal with all Tuscan meat dishes, Tuscan croutons, aged cheeses, cured meats, first and main courses with game (wild boar, chianina meat and cinta sense meat/salami). Also pairs perfectly with a hamburger.

The grapes are harvested, destemmed and sorted by hand and then pressed and gravity-fed into vinification tanks. Each variety or grape is processed individually.

On the first day of fermentation during vinification, 10 to 20% of the liquid is removed from the tanks to increase concentration. Maceration, the process by which whole grapes are fermented in a carbon dioxide rich environment prior to crushing, takes about 22 days in the stainless-steel tanks at a temperature controlled 28°C. The last stage is alcoholic fermentation which takes around 10 days on average after which the wine is decanted in to barrels. From these older barrels the wine is siphoned in to new Allier Oak barrels, a procedure known as racking. After the malolactic fermentation (we are now up to mid November), the grape varieties are blended by the Vigneron, the estate wine maker. The wine is then left to mature in casks for at least 18 months after which it is filtered and bottled. The wines remain in our cellars for a further 8 months for a final maturation.