Questo vino

Grapes

Merlot and Sangiovese are harvested separately.

Vinification

Each variety is destemmed and gently crushed, and the must goes into stainless steel tanks. Alcoholic fermentation takes place at a controlled 25–28 °C. Skin maceration lasts 7–10 days. Extraction is carefully monitored to build structure while taking only the softest tannins. The wine then moves to large casks for malolactic fermentation.

Ageing

Beginning in the spring after the harvest, the wine ages on its lees for around 12 months. Of this, 70% is in 25 hl French oak casks and 30% in previously used tonneaux. The 2023 vintage was bottled in spring 2025 and matured a further year in the winery's cellars before release in spring 2026.

Tasting profile

Elegant and well balanced.

Vintage notes

2023: The winter was mild, with above-average temperatures and plenty of rain, which built excellent groundwater reserves. Spring was generally dry, especially in March, giving good conditions for working the soil. Budbreak began on 6 April, 10 days earlier than average. A sudden cold spell on the night of 8 April significantly reduced yields, but the text says it did not harm the future quality of the fruit. Flowering came later than usual, in the final days of June, during hot, sunny days. The summer was dry and warmer than average, so the grapes reached full ripeness while staying well balanced. Harvest ran from 15 to 30 September.