About this wine
Vineyard and terroir
The fruit comes from several vineyards situated between 350 and 500 metres above sea level. Vines are trained to spurred cordon or Guyot at densities ranging from 4,500 to 7,500 plants per hectare.
Grapes
Approximately 92% Sangiovese with approximately 8% complementary grape varieties.
Vinification
Fermentation lasts approximately 15 days at 28°C.
Ageing
The wine matures for at least 24 months in total, including approximately 12 months in wood, followed by at least three months of refinement in bottle.
Technical data
Alcohol: 13.5%. Average production: 100,000 bottles. The first vintage was produced in 1904.
Tasting profile
Full ruby red in colour, with an expansive aromatic profile of red fruit and floral notes. Elegant tannins lead into a persistent, balanced finish.
Serving and pairing
Recommended with bistecca alla fiorentina, other red meats and aged cheeses. Ageing potential is 15–20 years.
