On the nose, it expresses the floral and red fruit notes of young Sangiovese,
combined with subtle spicy notes; on the palate, it is medium-structured, savory,
and pleasant to drink. It pairs well with any meal.
Serve at 16–18°C
Vinification
In stainless steel tanks at a controlled temperature between
21 and 23°C, maceration
on the skins for 8–10 days.
Aging and maturation
At least 6 months in stainless steel
and 3 months in bottle.
Vineyards
Fossolupaio and Vallocaia
Soil type: Silty
Clay
(Fossolupaio);
Sandy-Loamy,
Clay-Sandy
(Vallocaia)
Altitude
275–415 m above sea level
Exposure
South, Southeast, Northeast,
Northwest
Planting density
3,330, 5,200 vines/ha
Planting year 1989,
2000
Training system
Spurred cordon
Yield per hectare
70–80 quintals
Annual production
40,000 bottles
First vintage
2000