About this wine
Vineyard and terroir
The wine comes from a vineyard at Centoia, near Cortona, planted in 2006 at a density of 6,000 vines per hectare. Its alluvial soil contains a substantial proportion of organic matter and clay.
Grapes
100% Merlot, selected to emphasize the variety’s fresh, fruit-driven aromas.
Vinification
The grapes are harvested manually into crates, destemmed and gently crushed. Fermentation with indigenous yeasts lasts approximately one week in stainless-steel vats filled to no more than two-thirds of their capacity, at a controlled temperature of 28–30 °C. Pumping over and manual punching down are used during fermentation.
Ageing
Part of the wine matures for several months in stainless steel, while the remainder matures in wooden casks and undergoes malolactic fermentation there. After assembly, the wine is lightly filtered before bottling and rests for several months in bottle before release.
Tasting profile
Fresh floral and fruit notes are central to the style, with fragrance identified as its defining quality.
Serving and pairing
To retain its freshness and fragrance, it is recommended for consumption within the first four to five years of its life.
