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Appellation and Name of the wine: Toscana IGT De’Pazzi Castello del Trebbio
Grape Varietals: Sangiovese 60%, Syrah 20%, Merlot 20%.
Vineyard surface and produced bottles: 4 hectares, 20.000 bottles.
Type of soil: Medium loam, clay with rocks and marl matrix.
Year of planting: 1995.

Density: 5500 stocks per hectare.
Pruning system: Merlot low spur pruned cordon, Syrah and Sangiovese guyot
Yield: 5-7 clusters per vine.
Harvest: by hand, in small crates
Vinification: After de-stemming and gentle crushing, the grapes are fermented spontaneously. 20% of Sangiovese ferments in terracotta jars. The rest of Sangiovese, Syrah and Merlot ferment in stainless steel. Maceration takes place for 25 days in is followed by malolactic fermentation, without inoculation, in the same containers.

Aging and refining: Sangiovese is aged in second use tonneaux for 18 months. Syrah and Merlot are aged in new and second use barriques for 18 months and another 12 months in the bottle.
Aging potential: about 15 years.

Tasting notes: Intense and appealing aromas of morello cherries, mixed berries and sweet spicies. At the palate is warm, soft and mouth filling, persistent with great tannins and great freshness.

Recommended pairings: Juniper woodcock, fettuccine with deer ragout, cheese medium aging. Excellent as a meditation wine.
Serving temperature: 16°C-18°C.