About this wine
Vineyard and terroir
The fruit comes from vineyards in Montalcino.
Vinification
After harvest, the grapes are taken to the winery and destemmed. A brief cold maceration on the skins at 16 °C is followed by 12–13 days of fermentation at a controlled temperature of 27–28 °C.
Ageing
The wine rests for six months, partly in stainless-steel tanks and partly in small and medium-sized oak barrels.
Tasting profile
Balanced and elegant.
