Produced from grapes grown in vineyards considered particularly suited for the production of great wines - Carpineto estates in Gaville (Florence) and Chianciano/Montepulciano (Siena). The Cabernet Sauvignon is scrupulously field-selected from the end of September through early October. The grapes from each vineyard are kept separately until the final blend is assembled prior to oak ageing. Fermentation takes place in individual tanks for the grapes of each vineyard, with controlled temperature maceration on the skins for 10-15 days at 25-29°C (77-84°F). In the Spring, once the malolactic fermentation is complete, the separate crus are assembled and the wine placed in small oak barrels where it remains until the following January. After bottling the wine is bottle aged in temperature controlled cellars for at least another eight months before its release date.
On the Chianciano estate there is an old farmhouse complex, complete with vinification and aging cellars that date back to the 1700’s.
A dark ruby red colour with orange inflections. The nose is clean and intense, with complex hints of spices, liquorice, vanilla and cherries. The palate is full, rich and persistent with a great, elegant tannin structure and finish. Partners perfectly with roasts, game and Tuscan cheeses.