A touch of conviviality, a friend with whom to share memorable moments. This is the natural place of Pian di Nova, a full-bodied wine marked by subtlety and softness. Generous on the palette from the first taste to the last, this is a wine that will amuse. The vineyards from which Pian Di Nova is produced have a density of 4.700 plants per hectare and are located at 200 meters above sea level. The soil is mostly loamy and sandy with a very good drainage capacity. The two grape varieties are vinified separately once they are optimally ripe according to variety. They are hand harvested in 10kg cases and kept refrigerated overnight at the temperature of 5°C, then de-stemmed and sorted by an optical device and finally pressed and gravity fed into vinification tanks. Maceration of the must lasts 2 days in the stainless- steel tanks at a controller temperature of 10°C. Then the alcoholic fermentation takes place at controlled temperature of 25/28°C for about 10 days and then the wine is left to macerate on grapes skins for another 20 days. After the racking, the wine is kept in steel tanks for 6 months and then decanted into used oak barrels where is left to mature for 12 months. After the ageing in barriques the wine is decanted once again into steel tanks where the two grape varieties are blended, decanted and gently filtered. The wine is then ready to be bottled and stocked for another 6 months in order to take out its best potentialities.

Intense ruby red colour.

Grape	%
Sangiovese	25
Syrah	75

The bouquet is floral and intensely fruity with scents of black and red fruits and hints of spicy notes.

The taste is smooth and full-bodied, with a pleasant freshness and an alcohol that mellows the tannins. The persistence is good, with a spicy and fruity end. Overall Pian di Nova is a well-balanced and versatile wine which never tires the palate.

10+ years

Ideal with dishes from the Tuscan tradition and it pairs very well also with spicy and strong-flavoured dishes from the Asian cuisine.

The two grape varieties are vinified separately once they are optimally ripe according to variety. They are hand harvested in 10kg cases and kept refrigerated overnight at the temperature of 5°C, then de-stemmed and sorted by an optical device and finally pressed and gravity fed into vinification tanks. Maceration of the must lasts 2 days in the stainless- steel tanks at a controller temperature of 10°C. Then the alcoholic fermentation takes place at controlled temperature of 25/28°C for about 10 days and then the wine is left to macerate on grapes skins for another 20 days.

After the racking, the wine is kept in steel tanks for 6 months and then decanted into used oak barrels where is left to mature for 12 months. After the ageing in barriques the wine is decanted once again into steel tanks where the two grape varieties are blended, decanted and gently filtered. The wine is then ready to be bottled and stocked for another 6 months in order to take out its best potentialities.