THE GRAPES: 70% Sangiovese Grosso and 30% Cabernet Sauvignon (grafted on canaiolo intermediate) VINEYARD: in the Commune of Castellina, in Chianti. The soil is mainly alberese mixed with marl and limestone. The training system is Guyot simple and double with only 50 quintals/ha yield. VINIFICATION: Cabernet is picked in mid-October, sangiovese grosso ten days later. The grapes are vinified separately in "red" with 15-18 days maceration and frequent pumping over; for sangiovese the maceration time is longer because the extraction of the color and tannins is more consistent and slower. Fermentation with selected yeasts, at a controlled temperature of 25°C. AGING: 3 years in Limousin oak. This type of wood is normally used for grappa aging. Before use, the barrels are drained with a special hot treatment of steamed water and salt. The wine is aged for at least 6 months in bottle before being released. CHARACTERISTICS: Intense ruby red with a tendency towards garnet hues. The bouquet is prominent, elegant with distinct varietal notes (violets, iris, aromatic hay) and pleasant hints of raspberry jam, cloves and vanilla. The taste is dry, warm and clean, austere with a distinct finish of toasted almonds and fruits. TECHNICAL DATA: Alcohol 13.9%; total acidity 5.40 g/l; pH 3.19 sugar 1.89 g/l; extract 25.71 g/l. AGING POTENTIAL: 15 years or more. GASTRONOMIC SUGGESTIONS: Red meats, roasted or braised, especially veal, game, truffle dishes, cheese.