About this wine
Vineyard and terroir
The fruit comes from several vineyard plots in the southern part of Montalcino, at an altitude of 250 m. The soils are sandy and have a high limestone content.
Vinification
The grapes are harvested in early September. At the winery, the whole bunches are chilled to 8–10 °C before destemming and pressing. Using traditional Burgundian methods, fermentation lasts two weeks at 16 °C, with 75% taking place in French barriques and 25% in stainless-steel tanks. Part of the must undergoes malolactic fermentation.
Ageing
The wine rests on its lees in barrels for five to six months, followed by eight to ten months in bottle.
Tasting profile
Harmonious and approachable, with rich fruit on the nose and palate. Oak ageing brings hints of caramel, good concentration, and a smooth, slightly creamy texture.
