PRODUCER
Wine growers associated to “Cantine Leonardo da Vinci”,Vinci, Florence

VINIFICATION
Fermentation in steel vats for 12-14 days at controlled temperature (28°-29°C). Frequent déchargements to favour the cessation of colouring matters an poliphenolic components. 

MATURATION
Ageing in French oak barrels of  225 and 500 lt for 10 months, then refinement in bottle for 4 months.

ORGANOLEPTIC FEATURES
It is a clear and ruby red coloured wine. The flavour has ripe fruits notes, as cherry and redcurrant with a soft spiced note of vanilla and cinnamon. The taste is full and mellow, tannin is silky and  has a balanced acidity.