DENOMINATION  Igt Toscana  AREA OF PRODUCTION  Pievasciata, Castelnuovo Berardenga (SI)  GRAPE VARIETIES  Cabernet Sauvignon 60%, Cabernet Franc 20%, Sangiovese 20%  ALTITUDE  380 - 400  m a.s.l.  VINEYARDS  Val di Picciola, Casuccio, Mordese  TYPE OF SOIL  Limestone and clay with presence of marl and limestone  DENSITY OF VINES  5.000 vines/ha  TRAINING SYSTEM  Spurred cordon and Guyot  HARVEST  Third decade of September, grapes mainly from the Val di  Picciola, Casuccio and Mordese vineyards; yield q/ha: 60  VINIFICATION  Alcoholic fermentation and maceration in steel tanks at  controlled temperature for about 10-15 days. Malolactic  fermentation in French oak barriques.  AGEING  Second pour barriques for about 8 - 10 months  BOTTLE FINING  4 - 6 months  AGEING POTENTIAL  10 years  SERVING TEMPERATURE  18° - 20° C  TASTING NOTES  Intense ruby red colour with violet hues,  on the nose small black fruits, notes of  undergrowth and spices. Fresh and soft in  the mouth, medium-long persistence.  PAIRING  The perfect wine for meat hors  d'oeuvres, red sauces and roast  meat, such as plum pork.