This wine is produced with Sangiovese grapes, highlighting the balanced and harmonious characteristics of its habitat. The wine displays a medium
body, sweet and noble tannins, and a distinct tasting profile. Excellent for drinking now, it reveals impressive aging potential.
2022 VINTAGE
A dry winter and a cool early spring accompanied the vines to bud break. The abundant rains in April
proved crucial for the rest of the season. In fact, from May until harvest, our vines had to endure a dry and arid summer. Their high resilience allowed them to support the grapes without significant stress. Nearing harvest,
we benefited from a good temperature range, crucial for preserving the wines' fragrance.
TASTING NOTES
Vibrant color of medium intensity with purple-red reflections. The nose opens with aromas of small red fruits and pomegranate juice,
accompanied by the unmistakable hint of violet that characterizes good Sangiovese. In the background, hints of vanilla and wood,
provided by a subtle oak aging, enrich the aromatic profile. On the palate, the entry is lively and balanced.
The palate is tasty and crisp, with sweet notes of ripe cherry, plum jam, and hints of licorice in the aftertaste. The
body, dynamic and elegant, is supported by well-defined tannins and an enveloping texture. The fresh acidity complements
the persistent finish, leaving a pleasant desire to return to the glass.

The sediment you may find in this wine shows that it is made from pure Sangiovese with minimal intervention. The sediment is due to its high content of a natural antioxidant called quercetin, which is perfectly safe. This is not a flaw;
it is a characteristic of pure Sangiovese.
GRAPE VARIETIES
100% Sangiovese
ALCOHOL
14%
PRODUCTION
233,306 bottles
FROM THE VINEYARDS TO THE VINIFICATION
SOIL
Sedimentary soils of marine origin, calcareous with varying amounts of clay and sand from the Pleistocene era
(3 ??million to 120,000 years ago) in Le Capezzine, Lodola, and Matracchio. Of Pliocene origin
(3-5 million years ago) in I Poggetti, Le Badelle, Banditella, and El Grasso.
VINEYARD DESCRIPTION
The vineyards were planted between 1995 and 2017. They are trained using the alberello, Guyot, and spurred cordon
training systems at an altitude between 270 and 375 meters above sea level and grow with a density
ranging from 2,564 to 5,880 vines/hectare.
HARVEST
September 8 - 23
VINIFICATION
20-25 days of maceration at a controlled temperature. Alcoholic fermentation is conducted with yeasts selected by us.
The first batch of grapes is harvested early to select
the yeasts naturally present on the skins. These will become the base yeast for the
fermentation of the grapes, which will be harvested later. This process allows us to
enhance the connection between the wine and its vineyard, thus sealing its sense of place.
AGING
18 months in large barrels and tonneaux