Charakter: Varietals: Sangiovese 90% - Canaiolo 5% - Colorino 5%, Yield (wine/ha): 50 hl, Alcoholic fermentation: in cement vats over approx. 25 days, Malolactic fermentation: in cement vats, Ageing: 18 months in slavonian oak barrels, approx. 6 months in the bottle, Alcohol content: 12.65%, Dry extract: 24.20 g/l, PH: 3.34, Total SO2: 59 mg/l, Total acidity: 5.45 g/l, Acidity by Vol.: 0.64 g/l, Residual sugar: 1.1 g/l
Matching dishes: salami, pasta, grilled meat.
Serving temperature: 18° C.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
Has a deep ruby red colour with a violet rim when young. The nose is clean, fruity with hints of raspberry and woodland fruits. As it ages, it opens up and mellows. On the palate it reveals balanced tannins, accompanied by a full, persistent body. It is dry, distinct, full-bodied and austere.
Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco
Produced personally by the Martelli family, in their own pasta factory in Lari, in the hills of Pisa in Tuscany.