In the vineyard:

• In order to make our “Superiore” we select the best vines and use expert agronomic techniques, dry pruning, green pruning and thinning in summer with the specific aim of producing extremely balanced plants upon which little more than 1kg of grapes will ripen. These techniques together with the careful selecting of the varietal clones allow our vines to provide us with grapes of rare concentration and with a perfect polyphenolic ensemble, which, once vilification has taken place, ensure elegant persistent and wines of remarkable longevity. The 10% of Merlot which completes this wine derives exclusively from the best berries, chosen during the harvest by expert hands.

In the cellar:

• The quality grapes which have been selected (we firmly believe that the quality of the wine is created on the vine itself) are vinified according to their complex composition and varietal characteristics. Fermenting takes place in stainless steel vats at a controlled temperature performing numerous pumpovers and punching down to allow the complete expression of the wine.
• Careful, precise division into parcels in the vineyard is also respected in the cellar, where the wine from each section of the vineyard completes malolactic fermentation and part of the ageing is carried out individually and then completed after blending.

The wine:

• Deep ruby in colour with a rich and austere nose. The influence of our clayey soil is expressed in its powerful, succulent and extraordinarily ripe tannins. Its fruitiness is upheld by an acidic strain and fresh minerality. This wine has great longevity and is capable of remarkable evolution in the bottle.

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 6000 per hectare.
• Production per hectare: 50-60qt.
• Wine yield: 65%.
• Harvesting time: Merlot at the end of August, Sangiovese from mid-September to mid-October.
• Alcoholic fermentation: in steel for 10-15 days.
• Malolactic fermentation: carried out entirely in steel.
• Ageing: Sangiovese 10 months in steel, Merlot 5-6 months in allier barriques and 5 months in steel, after blending a further 6 months in bottles.