About this wine
Vineyard and terroir
The fruit comes from the company's own vineyards in Tuscany, a region set between the Mediterranean Sea and the Apennine Mountains. The climate is Mediterranean with mild temperatures, and the nearby sea, mountains and hills create a microclimate favourable to viticulture. The vines grow in clay-limestone soils.
Vinification
The grapes are harvested by hand at optimal ripeness, usually from the second half of September to mid-October. At the winery they are destemmed and gently pressed. Fermentation, with daily pumping over, and skin maceration take place in stainless steel tanks. Maceration lasts 15 days at 23–25 °C. Malolactic fermentation follows.
Ageing
After malolactic fermentation the wine ages for at least 18 months in French oak barrels. It then matures further in steel tanks and, after bottling, rests for some additional time in the winery's cellars.
