About this wine
Vineyard and terroir
The fruit comes from four vineyards at 350 metres above sea level, with southern, southeastern and southwestern exposures. The vines are 10–35 years old.
Grapes
The blend includes Canaiolo alongside Sangiovese.
Vinification
The grapes were harvested by hand from late September to early October and macerated on their skins for three weeks before fermentation.
Ageing
The wine matured for 12 months in 15–25 hl French and Austrian oak barrels.
Vintage notes
In 2006, a cold winter with good rainfall was followed by a rainy spring and a hot, dry summer. Subsequent moderate conditions and cool nights helped the grapes reach the appropriate ripeness.
