Sangiovese 90% Ciliegiolo 10%. Fermentation takes place in stainless steel tanks after which the wine was aged 16 months in French barriques with an additional 6 months in the bottle. Trimpilin has a very silky and velvety texture with a long generous finish. The nose is complex with cherries aromas. 'Trimpilin' means 'troublemaker' in local Modena dialect. After an eight-year stint at Enoteca Pinchiorri, Alberto Taddei, acquired this affectionate nick-name from Giorgio Pinchiorri, originally of Modena and owner of Enoteca. Just 500 cases produced.