Denomination: Red wine
Region: Tuscany
Production area: Hills and tablelands of Tuscany
Grape harvest: Manual, with accurate selection of the grapes
Kinf of grapes: Sangiovese, Canaiolo and ed Malvasia.
Wine-making procedure: Traditional, with maceration of the pressed grapes. 
Analytical data:
Alcohol % vol. 11%
Residual sucre %o max 3 – 6
Tot. Acidity %o max.  5,50 – 6,30

Sensorial characteristics:
Sight: vivacious ruby red   
Smell:  the perfume is vinous.
Taste:  the flavour is dry and quite well-balanced
Food matches: Good for every kind of meal, especially with all kinds of white and red  meat roasts
Temperature: Suggested serving temperature
16-18°C