« LE CARRAIE »


Production area
A family owned vineyard located in the northern hilled portion of Bibbona, with a mixed fertile clay soil, rich in river stones and basking in full sun at an altitude of 60-70 meters above sea level.

Grape
Sangiovese, Cabernet Sauvignon.

Production method
The grapes, handpicked during the first week of October, are immediately taken off the stalk and pressed. Alcoholic fermentation takes place for about 8 days, after which, the skins macerate for a further 10.
The 8 month maturing process takes place for 60% of that time in French Oak barriques, (used for a second time) and then transferred for the remaining 40% of the maturing process into stainless steel vats. The Carraie is then bottled and left to settle for 4 months.

Colour: Intense ruby red.

Bouquet: Fruity with a touch of red fruit and spices.

Taste: Full bodied, round in structure, soft and seamless.

Serving Suggestions
The ideal companion for local Tuscan dishes, particularly roasts, wild game and cheeses.
Alcoholic percentage 13%vol.
Serving temperature 16-18°C.