About this wine
Soil: clay with stones. Training: Tuscan Guyot/capovolto.
Vinification: spontaneous fermentation with indigenous yeasts in stainless steel at 26–28°C, followed by about 10 days of maceration.
Aging: 30 months in 40 hl Slavonian-oak casks.
Characteristics: intense ruby with garnet reflections; balsamic herbs and liquorice; full-bodied and persistent.
Production for 2019: 5,000 bottles of 0.75 L, 90 magnums, 12 bottles of 3 L and 5 bottles of 5 L.
