About this wine
Vineyard and terroir
The wine is produced biodynamically in Maremma, with the fruit’s ripeness shaped by the area’s sun and soil.
Vinification
The grapes are selected in the vineyard and harvested by hand at full ripeness during the coolest hours of the day. They are destemmed and crushed before fermentation in stainless-steel tanks. Once fermentation begins, the temperature is gradually increased to a maximum of 30 °C. Maceration on the skins lasts approximately 25–30 days, with daily pump-overs. After draining, the wine undergoes malolactic fermentation.
Ageing
The wine ages for 12 months, partly in 40 hL Slavonian oak barrels and partly in stainless-steel tanks.
Tasting profile
A very ripe, sweet-fruited expression of Sangiovese, with grace and persistent structure.
