About this wine
Grapes
Predominantly Sangiovese with other complementary red grape varieties. The grapes undergo natural drying before pressing.
Vinification
The pressed juice is transferred to small caratelli made from different woods and holding between 20 and 50 litres. The vessels are sealed with wax, creating an oxygen-free environment for fermentation. The yeast culture is selected and carried forward from one production cycle to the next.
Ageing
The sealed caratelli are first opened after approximately four to five years. In keeping with the traditional method, fluctuations in temperature are an important part of maturation.
Technical data
The wine is presented in a 375 ml bottle.
