PRODUCTION NOTES
The grapes are harvested exclusively by hand towards the end of September. Fermentation and maceration take place in steel barrels at a temperature of 25-28°C (77-82°F) for a minimum of 25-28 days. Upon racking, the temperature is lowered to 18-20°C (64-68°F) to allow for malolactic fermentation. Aged in 225-liter French oak barriques and 500-liter tonneaux. After 24 months, the wine is bottled and aged for another 12 months before being released.

TASTING NOTES
Intense, almost impenetrable ruby ??red color with subtle garnet highlights. On the nose, it has an intense and complex bouquet, characterized by red berries, violets, and exotic spices on a background of undergrowth and fine wood. On the palate, it is enveloping, with great structure and elegance; the tannins make it extremely suitable for very long aging.

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
8,000 bottles

SIZES
750 ml - 1.5 lt

AGEING POTENTIAL
15-20 years

SERVING TEMPERATURE
18° C