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 pressing, the grapes undergo temperature-controlled fermented in stainless steel using selected yeasts – with pumping over twice a day. After 10-15 days the wine is racked and fermentation finished in cement tanks.
Fresh and appealing on the nose with plenty of ripe bramble and cherry fruit, and a hint of spice. Fresh and juicy sour cherry characters on the palate, richly-flavoured, with supple and abundant red fruit balanced by vibrant acidity and ripe tannins – and just a touch of pepper on the finish.
Roasted and grilled meats, pici pasta with rabbit ragu.