A real cru. With the 1981 vintage, Cerbaiona became a wine brand that was launched four years later.

Grape variety: Sangiovese 100 % 

Vinification: Fermentation is allowed to occur naturally with indigenous yeasts. For the first week of fermentation, to avoid over extraction and ensure more elegant wines, pump-overs are limited to an absolute minimum, while the caps are punched down manually. Press wine is kept separate from free run and the new wines undergo malolactic in the same, upright wood tanks used for fermentation. The wines  are then left on the fine lees, occasionally stirred, until spring. They mature in large Slavonian oak barrels.

Tasting notes: ruby ​​red. The bouquet has notes of cherries, red wild berries, dried figs, plus floral aromas and a good portion of spices, including finely integrated herbal aromas. Wonderfully dense on the palate, balanced at the same time, with ripe but firm tannins. Surprisingly voluminous and with a length that is not so often to find in Rosso di Montalcino.

Food pairing: Pasta dishes, pizzas, grilled meats and medium-aged cheeses

Alcohol content: 14 % vol. 

Serve at 16°-18°C

Delivery during 2-3 working days.