Intense red fruit aromas are offset by delicate notes of vanilla and chocolate. Pleasantly lingering with a fresh, vibrant feel in the mouth.
The grape varieties were fermented separately, the Sangiovese with ten days of skin contact, the Merlot and Syrah for longer, to obtain softer tannin. After fermentation and malolactic fermentation, the varieties were blended. The wine was aged for twelve months in oak, ninety percent in large Slavonian casks and the rest in American oak barriques.
Grapes were carefully selected from Antinori’s Pèppoli estate in Chianti Classico. The vineyards are planted in a valley on mineral-rich soil, ideal for the cultivation of Sangiovese.
Grape 90% Sangiovese, 5% Merlot, 5% Syrah