The 2016 Santa Cristina Rosso shows a ruby red color with purple highlights. On the nose, delicate notes of cherries and ripe red fruit, typical of Sangiovese and Syrah, mingle with the characteristic balsamic sensations of Merlot. The palate is ample and supple and the finish and aftertaste are fruity.
The grapes were picked in different periods and fermented separately, variety by variety. After the destemming and a soft pressing, the must fermented on the skins of the grapes for approximately a week in stainless steel tanks. During this phase, the must finished its fermentation at temperatures held to a maximum of 77° Fahrenheit (25° centigrade) and was then racked before going through the malolactic fermentation, which finished by the end of winter. The bottling of the 2016 Santa Cristina Rosso began in October of 2017.