Color: Intense ruby red. Bouquet: Fruit-forward aromas with some floral notes. Taste: Round with well balanced acidity and fruit.
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Wine maker notes
Maceration with the skins for 8 days in temperature-controlled stainless steel, followed by pressing and fermentation. The wine then undergoes malolactic fermentation and is then aged for 4 to 5 months in barriques followed by extended bottle aging. The “Superiore designation signifies stricter government regulations regarding production and aging requirements than Chianti.
Ideal with red-sauced pastas, roasted or grilled meats, and aged cheeses.