About this wine
Grapes
80% Sangiovese and 20% Cabernet Sauvignon.
Vineyard and terroir
The vines are trained using the Candelabro system at a density of 7,000 plants per hectare. Harvest takes place in mid-October.
Vinification
Fermentation is carried out in stainless-steel or wooden tanks.
Ageing
The wine matures for 12 months in 350 L barrels, followed by at least six months in bottle.
