This wine is made of 92% Sangiovese grapes, the remaining 8% is made up of the Canaiolo variety. Fermentation of this wine takes place on the skins for about 12 days at a temperature of approximately 28°C. The subsequent aging in barrels took 10-12 months, in bottles it spent at least another three months. The result is a sparkling ruby-colored wine with a balanced and attractive aroma. The taste is dry, balanced with a soft and elegant body. It goes well with red meat and game. The ideal temperature for consumption is 16-18°C.