About this wine
Vineyard and terroir
The Sangiovese is grown in Emilia-Romagna, where the vineyards experience a Mediterranean climate of warm, dry summers and mild, rainy winters.
Vinification
The grapes are harvested by hand in the second half of September, then sorted and destemmed. They undergo maceration for 7–8 days to extract colour and tannin. Alcoholic and malolactic fermentation take place in stainless-steel tanks at a controlled temperature of 25–27 °C.
Ageing
The wine matures for 12 months in wooden barrels, followed by several months in bottle before release.
