The Sangiovese and Canaiolo grapes are sourced from Uggiano's vineyards - which stretch over the hillsides joining Montespertoli with Montelupo Fiorentino and San Casciano Val di Pesa. After crushing, the grapes undergo temperature-controlled fermentation in stainless steel tanks using selected yeasts. The must is pumped over the skins twice a day to extract colour and tannin. After 15 days the wine is racked to large oak botti (30-60 hl) for 14 months. The wine is refined in bottle for at least a further 12 months before release.
Pronounced aromas of ripe black fruit, morello cherry with floral hints and a touch of lightly spicy oak. The palate is richly-flavoured with plum, wild cherry fruit, balsamic notes and firm but ripe tannins - leading on to a long, dry and savoury finish.
