About this wine
Vineyard and terroir
The Sangiovese grows on the south-western slopes of Montalcino.
Vinification
The grapes are harvested by hand, sorted, gently pressed and destemmed. The must ferments in stainless-steel tanks at a controlled temperature of 26 °C with a selected yeast strain, followed by 15–20 days of maceration.
Ageing
The wine matures for 18 months in small French oak barrels, followed by six months in Slavonian oak barriques and a further six months in bottle before release. The maturation system uses oak barrels of different sizes and ages.
Serving and pairing
Decant before serving and use a tulip-shaped glass.
