Le Valentane

Grapes: 100% Sangiovese

Vineyard: in Scansano at 200m a.s.l. southern exposure

Training system and production: Spurred cordon 8000 kilos/ha

Soil composition: red clay and slit

Vinification: in stainless steel tanks. Natural fermentation with inidgenous yeats.Racking after 14 days of maceration. Refining in old 500 lts oak barrels for 18 months

Harvest period: mid September

Serving temperature: 18-19° C

Pairing: red meat, roasted meat, wild meat, pecorino cheese

Colour: ruby red with garnet reflection

Bouquet: wonderful aromas of violets, berries and minerals.Full bodied, yet compacted and thick. Fine tannins

First vintage: 2000 (the wine is made only in the best vintages)