Montecarlo, hillside village in the province of Lucca.
Sangiovese, Syrah, Merlot and Petit Verdot.
at controlled temperature (28°C) with maceration of the skins for around 20 days.
12 months in small French oak barrels.
6 months in the bottle.
can be left to age in the bottle for long periods of time.
intense deep ruby red.
overtones suggesting dark berry fruits, spices and hints of vanilla.
smooth and rounded, with marked tannic texture and long back palate.
ideal with red meat, game and mature cheeses.
750 ml Bordolese, 3000 ml Bordolese and 5000 ml Bordolese.