Il Palazzo

Blackcurrant and black olive meet scorched earth, tobacco and dried herbs. The palate includes red currant and cherry alongside chalky tannins and lively acidity; the finish is rustic and firm-textured. The blend is composed of ninety percent Sangiovese and ten percent Canaiolo. Maturation uses stainless steel and wood, followed by at least six months in bottle.

Ruby-purple colour accompanies red and black fruit, including currant, cassis, sour cherry and black-cherry syrup. Peach skin appears with rhubarb root, cinchona and liquorice. The profile includes delicate tannins, freshness and balance. The blend combines ninety percent Sangiovese with five percent Canaiolo and five percent Colorino. Fermentation takes place at controlled temperature; maturation uses stainless steel and large oak.