60% Sangiovese, 25% Barbera, and 15% Sagrantino grown on calcareous clay soils. After fermentation the wine is aged for 12 months in large oak casks. It pours a deep ruby with garnet highlights. This wine is spicy with notes of tobacco complimented by red fruits. Full bodied with dusty tannins enjoy this wine with red meats, ham, or roast pork: Roberto is famous in the area for his pig roasts!
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