VALDANGIUSDI DANILO E SANDRA ANTONELLI

Surface: 3,5 ha

Grape variety: 65% Sangiovese, 15% Sagrantino, 10% Merlot, 10% Cabernet

density: 4300 per ha

Cultivation: spurred cordon

Altitude: 380 m a.s.l

Bottles produced: 6500

Harvest time: Early September for Merlot, early October for Sangiovese , mid-October for Cabernet and late October for Sagrantino. Harvesting of the grapes solely by hand in small boxes.

Winemaking: Spontaneous fermentation with cooling of the grapes for the first 24 hours then brought back to a temperature of 24° throughout the duration of fermentation which is about 18 to 30 days

Aging: Blending of varieties then aging for 15 months in large barrels ( 10/20 quintals), qu finally in bottle for at least 6 months

Serving temperature: 16 – 18°

Tasting: Ruby red color; aromas of berries, plums and spices are released on the nose. The taste remains warm, ample and at the same time balanced and delicate

Pairings: Red meats, roasts, aged cheeses and elaborated white meats