About this wine
Vineyard and terroir
The fruit is selected from estate vineyards in Cervognano. The alluvial soil is sandy and very poor, with traces of silt and clay.
Grapes
Blend proportions vary by vintage. The varieties are Sangiovese, Merlot, Cabernet Sauvignon, Syrah and Petit Verdot.
Vinification
The grapes are harvested manually into small crates, destemmed and gently crushed. Fermentation with indigenous yeasts takes place in oak vats for approximately 8–10 days at a controlled temperature of 27–30 °C. Pumping over and, in particular, manual punching down are employed during the initial phase. Maceration then continues for a further 10 days.
Ageing
Depending on the character of the vintage, the wine matures for 12–18 months in small 225–350 L French oak vessels made with wood from forests in the Massif Central. The individual barrels are assembled after maturation. Approximately four years of bottle ageing precede release.
Serving and pairing
The wine has the potential to develop for several decades. Its recommended period of optimal maturity varies with the vintage but generally falls between the eighth and tenth year after harvest.
