I.G.T TOSCANA "STIGLIANESE II"
The vineyards extend into the hill area around Chianciano (Siena)
ALTITUDE - EXPOSURE
From 500 to 530 metres a.s.l. West-South/West exposure.
Mixed structure tending to loose with clay in parts.
The harvest is carried out by hand, from the end of september to the middle of october.
Soft crushing and fermentation at a controlled temperature, never above 28°C.
Macerated on the skins for 15 days.
MATURATION - AGEING
Ageing in small, 225-litre Allier oak barrels for at least 15 months.
Bottle ageing for at least 6/8 months.
A very deep ruby red colour. An intense aroma with spicy notes, very well blended with red-berried fruits of the forest.
A full, soft and persistent taste.
It goes perfectly with typical hors d'oeuvres, significant first courses, roasted or grilled red meat, meat from farmyard animals and mature "pecorino" made in our area.