La Papessa, one of the oldest farm complexes, in the heart of the estate, is cited in many historical sources dating back to the late 1500s. It is thought to have been named after an influential countrywoman who lived there, with the wine a fitting tribute: powerful, elegant and with exceptional consistency.
15-20 days of fermentation with the skins at a temperature of 28-30 °C with numerous delestage; followed by malolactic fermentation in French oak barriques for 12 months
intense, brilliant ruby red
fruity with persistent notes of blackberry and plum, supplemented by hints of spice
excellent structure and balance, soft, harmonious tannins
ideal with mature cheeses, Tuscan cured meats and red meat