Vintage Notes: After a cold, wet winter, there was a long period of drought with above-average temperatures.
From the beginning of August, the weather conditions were perfect: the right amount of rain at the end of the month and an excellent
temperature range in September made the difference, helping the vines complete a balanced ripening of the
grapes.
First vintage produced: 1992
Grape: 100% Sangiovese Grosso
Vineyard Information: The grapes come from three vineyards, 15, 25, and 32 years old, covering a total of 7 hectares with
northern exposure. The yield was 45 quintals of grapes per hectare.
Grape Harvest: During the third week of September, the grapes were selected and harvested by hand and placed
in 20-kilogram baskets to be quickly destemmed, pressed, and transferred by gravity to concrete
and steel fermentation tanks.
Vinification: A traditional system was followed, using only indigenous yeasts in a 20-day fermentation on the skins at a maximum temperature of 29°C. During fermentation, periodic pumping over and punching down were performed,
techniques and timing that follow and respect the nature of each vintage.
Maturation: After fermentation and maceration, the wine underwent malolactic fermentation before
being stored in Slavonian oak barrels with an average capacity of 20 hectoliters. The wine was aged for 11
months in barrels and then for 2 months in concrete before being bottled in December. The bottles are stored
at a constant temperature and humidity control.

Color: Bright ruby ??red with purple highlights.
Bouquet: Fruity and refined with aromas of cherry, violet, and orange peel, and hints of cardamom, wild herbs,
and spices.
Flavor: A succulent red with remarkable character, featuring crisp, persistent fruit and a dense yet silky texture,
tempered by soft tannins and ample acidity in a long, refined finish.
Food Pairing: A wine to be enjoyed throughout a meal, particularly well-suited to stews,
roasts, and grilled meats, and medium-aged cheeses.
Physicochemical Characteristics: Alcohol 14.2% by volume, Net dry extract 29 g/l, Residual sugars 0.5 g/l, Total acidity
5.20 g/l, Free sulfites 28 g/l, Total sulfites 53 g/l