About this wine
Vineyard and terroir
The vineyards are situated at 300–420 m above sea level, with southern and southwestern exposures. The soils consist of clay, marl and limestone, and the vines average around ten years of age.
Grapes
The native Tuscan varieties used for the wine were preserved from extinction by the winemakers at Villa Dievole.
Vinification
The grapes are harvested by hand in mid-September. The berries undergo a three-day cold soak in stainless-steel tanks at 5 °C, followed by seven days of maceration at 25 °C. The wine is then racked into other vessels, where spontaneous malolactic fermentation begins.
Ageing
The wine matures for five months in stainless-steel tanks and a further three months in bottle.
Tasting profile
A young wine with a fruity palate.
Label / history
Each bottle bears a gold handprint from the master winemaker.
