Gabbriccio comes from a native vineyard of small-berried Sangiovese, or “Sangioveto,” as the old farmers used to call it, a variety that favors fresh, fruity aromas while developing a distinctive spicy complexity with aging.

The sun and the clay-rich soil give it a solid structure, allowing it to be presented as a pure varietal and to sustain long periods of aging.

A pure Sangiovese, ruby red in color with orange highlights. Notes of red fruits with very pronounced tertiary aromas. On the palate, it recalls sour cherry and black cherry, beautifully integrated, with a soft spiciness of coffee and cloves.

Varieties: 100% Sangiovese piccolo

Age of the vineyard: More than 20 years

Altitude: 200 m a.s.l.

Soil: Lacustrine clays with palombini interbeds

Planting density: 5500 plamts/ha

Training method: Single spurred cordon

Harvest: Manual

Wine making process: Destemming without pressing, alcoholic and malolactic fermentation in steel tanks

Aging: 36 months in 50 hl barrels, min. 36 months in bottle

Aging potential: Over 10 years

Alcohol content: 13,5° – 14°

Serving temperature: 18 – 20°C

Food pairings: Dried beef (Bresaola style), tagliatelle with meat or tomato sauce, roasted white meats, fish stew “Cacciucco alla livornese”. Cheese: aged parmesan and pecorino.