In the vineyard:

• The high density of the vines (more than 5000 plants per hectare), the selection of the best clones, the most suitable rootstocks and the care with which we follow the vines, from the dry pruning to the harvest which is completely carried out by hand, allow us to obtain grapes of great concentration and balance. The variability of alchemy between exposure and composition of our soils allows us to draw on all of the varietal nuances, from the fresh and flowery notes to those richer in tannin and structure.

In the cellar:

• The berries are taken to the cellar after being picked and are placed in stainless steel vats at a controlled temperature to ferment. The vinification process includes various delestage and pumping over procedures. The aim is the complete extraction of the noble compounds from the pomace. Then follows a period (which varies according to the vintage) of post-fermentation maceration to complete the sensory characteristics. Following this the wine completely undergoes malolactic fermentation in steel.

The wine:

• This Sangiovese is an aromatic and intense red capable of combining a rich tannic structure with a fresh elegant drink and here the more flowery parcels and those rich in primary aromas blend to make the wine versatile and extremely enjoyable.

Technical data:

• Grapes: 90% Sangiovese, 10% Merlot.
• Elevation of vineyards: between 150m and 350m above sea level.
• Terrain: calcareous clay.
• Trimming method: spur cordon.
• Vine density: over 5000 per hectare.
• Production per hectare: 70qt.
• Wine yield: 65%.
• Harvesting time: Merlot at the end of August, Sangiovese from mid-September to the beginning of October.
• Alcoholic fermentation: In steel for 10-15 days.
• Malolactic fermentation: carried out entirely in steel.
• Ageing: 10 months in steel and a further 6 months in bottles.