NASO DI FALCO
Fermentation and mixing takes place in stainless steel vats under a controlled temperature at 30°c max. Prolonged maceration for minimum 30 days. Maturation and aging in French oak barrels for 20 months with periodic 'batonnage' of the noble lees. After clarification by decanting and bottling the wine rests for 24 months.
game, grilled mutton chop, braised meat with Sangiovese sauce, ripe sheep and goat's milk cheese.