Vinification
In steel tanks at a controlled temperature between 25 and 28° C, maceration on the skins for about 20 days

Maturation and refinement
2 years in tonneaux and large barrels, both French oak, 1 year in bottle

Tasting notes
It has a deep and complex nose, with hints of iris, citrus and small black fruits, complemented by elegant balsamic notes. On the palate it is progressive, long, with a tannicity of rare finesse. The maximum expression of Sangiovese di Vallocaia. Red meats and game, truffles and porcini mushrooms, mature cheeses. Also appreciable without accompaniment.
Serve at 20° C

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Vineyards: Vallocaia
Production area: Argiano
Type of soil: Clayey Sandy
Altitude: 300 – 320 m above sea level
Exposure: South
Plant density: 3330, 5200, 6,940 vines/ha
Year of planting: 1989, 1998, 2005
Training method: Spurred cordon and Guyot
Production per hectare: 40 – 50 q
Annual production: 10,000 bottles (produced only in the best years)
First vintage: 2010