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CIPERETO Organoleptic information: AIn appearance it is clear with an intense ruby red colour. It has a broad perfume with scents of marasca and rose, characterised by a good crispness and tannicity. To be served with: Grilled and roasted meats, and cheese. Technical information: The grape harvest is carried out from the end of September until the first days in October; the blending consists of 95% Sangiovese and 5% Cabernet Sauvignon. Winemaking is done in glass-lined cement vats; marketing takes place the following September after bottle fining for at least 3 months. A limited number of about 11,000 Bordolese bottles are produced.