Production area: Arezzo and Siena.
Altitude of vineyards: 250/450 m above sea level.
Soil type: autochthonous, medium texture.
Vinification: fermentation at controlled temperature, maturation in stainless steel vats for approx. 6 months.
Fermentation vats: stainless steel vats
Ideal service temperature: 16-18° C.
Food pairing: it accompanies red meat, cured meat and salami, as well as medium-aged cheese.
A very good everyday Tuscan Red