Description
Fermentation: alcoholic fermentation, aided by racking and punching down, is continued for 2 weeks in thermo-controlled stainless steel vats maintained at an average temperature of 27°C Ageing: once malolactic fermentation is complete, the wine is aged for 8 months in stainless steel vats and large oak casks.

Type: Red Wine
Vintage: 2006
Winery: Ruffino
Food pairing: Beef, Pasta, Veal, Pork, Game, Fish, Cheese, Poultry
Varietal: Sangiovese
Alcohol (Volume): 12.50%
Region: Italy > Tuscany > Firenze

Firenze Rank: 1 of 132
Italy Rank: 11541 of 11442
Overall Rank: 66390 of 405753