Grapes: Mainly Sangiovese, with small quantities of Canaiolo, Merlot and Syrah.
A savoury and elegant Italian red, with notes of cherry and dried aromatic herbs.
Vineyard: From several of our estate vineyards; soils composed of calcareous-clay schists; various exposures from East to South and North-West; altitude ranging from 400 up to 450 mt. a.s.l.
Soil: clay and limestone with abundant stony skeletal grain
Altitude and exposure: from 400 to 450 metres a.s.l. .; East, South and North-West
Average density: 5,000 plants per hectare
Training method: Guyot and Spurred Cordon
Vinification: Spontaneous fermentation, brief on-skin maceration in cement and steel vats for 12/15 days, with repeated pump-overs and punch-downs
Ageing: the wine matures partly in pre-used oak barrels and partly in concrete vats, in which it also carries out the malolactic fermentation. Then, it rests in bottle for at least 3 months.
Production: only 7,000 bottles