Blend of Sangiovese and Merlot, with a small percentage of other native red varieties from vineyards situated on hillside slopes in the Chianti region.
Grapes were crushed and the must fermented in temperature controlled stainless steel tanks at around 28°C. Maceration on the skins took place during fermentation, together with frequent daily pumpovers to encourage good extraction of colour and tannin. Fermentation lasted approximately 12-14 days. Aged in new French oak (Allier and Cher) and 1 year old barrels for a year followed by 3 months in bottle.
The bouquet displays bright cherry fruits with candied fruit overtones that are balanced with hints of vanilla and cinnamon. On the palate, the fruit and spice character is well supported by balanced tannins.
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