Terroir:
Soil type: Tuffaceous clay
Altitude: Approx. 300 m above sea level
Exposure: South-East
Training system: Low spurred cordon
Production
Grapes: 100% Sangiovese
Harvest: Hand-harvested in late September
Vinification: Frequent pumping over with temperature control at 26-30°C
Maceration: 5 to 15 days, depending on the vintage
Ageing: Approx. 30 months in 35-40 hl Slavonian oak barrels, followed by 6-10 months in small 5 hl barrels
Bottle refinement: 8-10 months
Annual production: 1,000 – 2,500 bottles
Tasting notes
Colour: Garnet
Nose: Complex, elegant and fruity, with notes of spice, leather, and cocoa
Palate: Well-structured, warm, supple, and harmonious. Markedly persistent, with tannins and acidity in perfect balance
Alcohol: 14-14.5% Vol.
Serving temperature: 18–20°C
Pairings: Grand roasts, game, and hard cheeses