GRAPES Sangiovese
BREEDING Guyot
SOIL Sandy limestone with silt
HARVEST PERIOD First ten days of October
YIELD PER HECTARE 40 Ql.
WINEMAKING
Maceration on the skins for 18/22 days. Alcoholic fermentation in truncated conical oak vats of 1500/2500 Lt and malolactic fermentation in oak barrels of 1000 Lt. Aging for 12/14 months in 1000 Lt oak barrels and 20 months in the bottle.
CHARACTER
Our most important wine is ruby red with excellent liveliness and brightness to the eye. It captures the nose with nuances of fruits in alcohol, sweet tobacco and precious woods . On the palate it is decisive and delicate at the same time with virile but silky tannins and a very persistent finish with balsamic and spicy notes.