PRODUCTION NOTES
The grapes are harvested by hand in mid-September, followed by fermentation and maceration in steel barrels at a temperature of 25-28°C (77-82°F) for a minimum of 18-22 days. This is followed by racking and lowering the temperature to 18-20°C (64-68°F) to allow for malolactic fermentation. Aged in traditional 3500-liter and 500-liter French oak barrels. After 18 months, the wine is bottled and aged for another 6 months before being released.

TASTING NOTES
Ruby red color, tending towards garnet with aging. On the nose, it displays exceptional intensity, remarkable balance, and persistence. The aromas evoke notes of fresh red and dark fruit, undergrowth, and sweet spices, along with delicate floral tones. On the palate, it is full and enveloping, with a balanced and refined body.

GRAPE VARIETY

Mainly Sangiovese, with small amounts of complementary varietals.

ALCOHOL CONTENT
14.5% Vol

SOIL TYPE
Tuff, clay, and silt

VINEYARD LOCATION
West/Southwest exposure, altitude 350-450 m above sea level

VINE TRAINING SYSTEM
Spurred cordon

YIELD PER HECTARE
50-60 quintals per hectare

PRODUCTION
20,000 bottles

SIZES
750 ml - 1.5 lt

AGEING POTENTIAL
12 - 18 years

SERVING TEMPERATURE
18° C