The Val di Cecina coast is worldwide renowned for its Cabernet wines, nevertheless its hillsides has hosted the “Sangioveto” as the prime vine in the territory for millennia.

The Prunicce combines the delicate and fruity aromas of the Sangiovese Piccolo with the spicier and stronger ones of the Cabernet Sauvignon and Franc.

The result is a blend between tradition and innovation, freshness and power, whereas red fruit and ripe plum scents prevail, and the ageing process can last for some years.

Varieties: Sangiovese – Cabernet sauvignon – Merlot

Age of the vineyard: More than 20 years

Altitude: 200 m a.s.l.

Soil: Mixture of lacustrine clay and disintegrated igneous rock

Planting density: 5200 plants/ha

Training method: Single spurred cordon

Harvest: Manual

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

Aging: In separate grape varieties: Sangiovese aged 12 months in 50hl barrels; Cabernet Sauvignon aged 12 months in second-pass barriques; 6 months in bottle

Aging potential: Until 10 years

Serving temperature: 18 – 20°C

Food pairings: Tuscan cured meats and crostini, tagliatelle with chianina meat sauce, grilled beef and pork cuts, pecorino cheese.