Wine produced in the hills near Siena from thickly planted vines.
The entirely manual canopy management associated with drastic thinning of the bunches when they start to ripen leads to a yield of 700 to 800 g
The grapes are hand picked and placed in small crates that are sent immediately to the cellars where they are carefully selected on two selection conveyors.
The grapes, separated from the stems, falls by gravity into tanks where they are left to macerate together with the skins for about 25 to 30 days.
At the end of this stage, the Syrah is transferred to barriques while the Sangiovese is placed in French oak-wood tonneaus, selected with a suitable ratio of new to used depending on the vintage, in which
malo-lactic fermentation will take place.
After being blended and returned to the wooden barrels for a further year of maturing, the wine is aged in bottles for about 12 to 18 months before it goes onto the market.
Area of origin: Municipality of Sarteano (SI)
Height above sea level: 320-380 metres a.s.l.
Soil: clavey-silty and pebbly
Planting density: 6,666 stems per hectare
Growing system: rammed cordon
Harvesting period: from the first half of September onwards
Yield per hectare: 4,000-5,000 kg of grapes
Vinification: in contact with the skins for about 25 to 30 days insidestainless steel tanks
Dry extract: 28,5 g/l
Total Acidity: 5,1 g/l