About this wine
Vineyard and terroir
The grapes come from the Il Caio vineyard, planted on south- to southwest-facing hillsides at 320 m above sea level. Its sandy soils contain marine sediments, shells and fossils inherited from an ancient seabed. The vines are trained to spurred cordon with 8–10 buds, and yields are limited to 7,000 kg/ha. Vineyard development is monitored through every phenological stage.
Grapes
60% Sangiovese and 40% Merlot. Each variety is harvested separately at full ripeness, from mid- to late September, and the component wines are blended shortly before bottling.
Vinification
Vinification and maceration take place in temperature-controlled stainless-steel tanks for approximately 12–15 days. The wine then remains on fine lees for more than two months, using yeast lysis to develop aroma and bouquet.
Ageing
The detailed vinification description gives 3–5 months of wood ageing, with the larger portion held in 225-litre French oak barrels and a smaller portion in Slavonian oak barrels. A separate ageing description specifies 3–5 months in Slavonian oak. After blending, the wine matures in bottle for 2–3 months at 15–16°C.
Technical data
The 2023 wine has 13.5% alcohol.
Tasting profile
Ruby red. The aroma combines ripe red fruit, plum and chestnut with dark spices and tobacco. The palate is round, full and enveloping, with soft tannins and a long finish.
Serving and pairing
Pair with cured meats, lasagna, pasta with meat sauce, grilled meat or semi-hard cheeses.
Label / history
The wine takes its name from the estate that historically owned the land now supporting its Sangiovese and Merlot vines.
