Grape varieties: Sangiovese 90 % – Colorino 5% – red grape varieties 5%
Vineyards age: 2000
Pruning system: Spur pruned cordon e Guyot
Planting density: 5000 plants per hectare
Yield per hectare: 6 tons of grapes
Hand harvest date: Last week of September
Crush and fermentation: Alcoholic fermentation and maceration for minimum 15 days in stillness steel tanks with détéstage and pump-overs at a controlled temperature
Ageing and fining: For 12 months 50% of the production ages in 500 litres French oak tonneaux oak barrels, the remaning 50% aged in 25 hl barrels of Slavonian oak. Fining in bottle for minimum 15 months
Ageing ability: 10 years
Color: Deep ruby red.
Nose: Floral and fruity aromas, reminiscent of dry fruit. Spicy and balsam notes. Aromas of vanillas.
Palate: Dry, sapid, slightly tannic taste. Winey, harmonic and elegant.
Serving suggestions: Roast meat, truffle, spiced fish or with tomato, fresh cheeses.