The Sangiovese must is left to macerate for 10-15 days in steel vats at a controlled temperature. The wine is subsequently left in steel tanks until January of the year following the harvest.

The wine is then refined in new French oak barrels (medium toasted) for 12 months in a temperature-controlled environment.

At the end of the refinement and before bottling, the wine rests for another 2-3 months in steel tanks.

The Sangiovese Superiore Le Case Rosse is a wine with an intense red color with garnet reflections.
It has a broad, intense and spicy bouquet, with notes of vanilla and licorice and hints of black cherry jam and ripe fruit.

It is a dry, harmonious and pleasantly tannic Sangiovese with a bitter aftertaste that, with the passage of time, is refined reaching a pleasant harmony.

It is the ideal wine to be enjoyed accompanied with roasted red meats, game and game, or with grilled Chianina steaks.

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