Name: Sangiovese I.G.T.
Subzone: Montefalco (PG)
Grape varieties: 100% Sangiovese
Training system: Spurred cordon
Harvest Period: Late September
Fermentation maceration on the skins for approximately 10-15 days
Colour: ruby red with a purplish tinge
Bouquet: flowery aroma of violets and red berry fruit
Taste: dry, well-orchestrated, not excessively tannic
Serving temperature: 16-18° C.
Pairings: cold cuts and first course dishes, red meats