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 60%, Cabernet sauvignon 40%

Extension and exposure of the vineyard: 5 ha Full South

Age of the vineyard: 19 years

Altitude: 200 m a.s.l.

Soil: Mixture of lacustrine clay and disintegrated igneous rock

Planting density and training method: 5200 plants/ha, spurred cordon

Harvest method and period: Manual harvest, half September

Wine making process: Destemming without pressing, temeprature-controlled alcoholic fermentation followed by maloactic fermentation

Yeasts: Cultured 

Aging: 12 months in big barrels, min. 6 months in bottle

Alcohol volume: 14,5° Vol.

Total acidity: 6,2 gr./l.

Free sulfur dioxide: 22 mg/lt

Aging potential: Until 10 years

Tasting notes
Colour: Full ruby red.
Bouquet: Red fruits with floral and spicy notes.
Taste: Soft and full on the palate, with aromas of sour cherry and ripe plum and slightly spicy finish.

Serving temperature: 18°-20°

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