Fruit-forward aromas with some floral notes and a round taste with well-balanced acidity and fruit.

The Superiore designation signifies stricter government regulations requiring lower yields and great plant density in the vineyards, and slightly higher levels of alcohol and fruit extraction.

Soil: Calcareous with a mixture of sand and clay.

Vinification: Maceration with the skins for 8 days in temperature-controlled stainless steel, followed by pressing and fermentation. The wine then undergoes malolactic fermentation and is then aged for 4 to 5 months in barriques followed by extended bottle aging.

Varieties: 75% Sangiovese, 25% Cabernet Sauvignon and Canaiolo Nero

Alcohol: 13.3% Vol

Pairing: Ideal with red-sauced pasta, roasted or grilled meats, and aged cheeses.