About this wine
Vineyard and terroir
The fruit comes from the younger vines throughout the estate and from the second selection of grapes. The vineyards lie at 100–150 m, encompass various exposures and have sandstone and limestone soils. Older blocks are planted at 3,300 vines/ha and newer blocks at 5,000 vines/ha. Training combines Guyot and spur-pruned cordon, and viticulture is certified organic. Average yield is 40 hl/ha.
Grapes
75% Sangiovese, 10% Canaiolo Nero, 10% Uva Francesca (Cabernet) and 5% other approved red-berry varieties.
Vinification
The must remains on the skins for 10–15 days under temperature control, with délestage and pump-overs. Malolactic fermentation follows.
Ageing
The wine matures for seven months in glazed concrete tanks. Twenty percent of the volume spends the same period in tonneaux holding 3.5 or 5 hl.
Technical data
Average production is 30,000 bottles annually, in 0.75 L bottles.
