Nereo

Composition: Merlot 25%, Petit Verdot 25%, Cabernet franc 25%, Cabernet sauvignon 25%

Altitude of the vineyards: 150 m. S.L.

Method of plant and density: Guyot, 7.000 stocks per hectare

Yield per hectare: 40 HL

Vinification: fermentation in steel vats(controlled temperature between 24/27 degrees), on the skins for 12/16 days Maturation, 18 months in French barriques. Fining, at least 6/8 months in bottle

Tasting notes: fresh and lively wine; smooth, fruity and with a dry,clean and pleasant finish. Versatile in the pairing with the food, shows a “Tuscan” attitude due the peculiar terroir of the estate