The selected Estate’s Sangiovese. Highly selected grapes confer this wine strength and persistence.

APPELLATION: Vino Nobile di Montepulciano ToscanaD.O.C.G.
PRODUCTION AREA: Loc. Pietrose Montepulciano
TYPE OF SOIL: Medium mixture of Pliocene origin
GRAPES: Sangiovese
ALTITUDE: 350/400 m asl
ASPECT: South/West Facing
TRAINIGN SYSTEM: Spurred Cordon
PRODUCTION PER HA: 4000 kg
AGEING POTENTIAL: over 15 years
KIND OF GRAPE HARVEST: manual selection of the best Sangiovese grapes the first half of October.
FERMENTATION AND AGEING: After a careful selection of grapes, the fermentation time is about 15-20 days at controlled temperatures in stainless steel, cone-shaped. Following the malolactic fermentation in stainless steel and oak. The maturation is for 2 years in the new oak tonneaux, big barrels and stainless steel. The finished wine continued to be aged in bottle before release