About this wine
Vineyard and terroir
The grapes are grown in the estate’s vineyards on slate, limestone and clay soils.
Vinification
The grapes are harvested by hand: Sangiovese in late September and Cabernet Sauvignon in early October. Alcoholic fermentation takes place in stainless-steel tanks at 26–28 °C, followed by malolactic fermentation in oak barriques.
Ageing
The wine ages for 12 months in barriques and 3.5 hl tonneaux, followed by a further 12 months in bottle in the winery’s cellars.
