Felsina, Berardenga Fontalloro Toscana IGT

Manual harvest in two different periods, with selection in the vineyard; crushing and destemming of the grapes, fermentation at 28-30°C in stainless steel, with maceration on the skins for 16-20 days, automatic punching down and daily pumping over; in spring, the wine begins maturing in new and second-use French barriques; after 18-22 months, the wine is blended and bottled; it then ages in bottle for 8-12 months before being released for sale.

Deep ruby ​​red color; complex nose of tobacco and earth, blackcurrant and blackberry, with notes of licorice and spice; full-bodied and consistent on the palate, with smooth and soft tannins; long aromatic persistence.

Stewed red meats, braised meats, stews, game, mature cheeses.