About this wine
Vineyard and terroir
The grapes grow in the hills of Pisa, Tuscany, on clay soils containing marine deposits. Yields are 50 hl/ha. Some of the vines are more than 120 years old.
Vinification
Harvest is by hand in early October. The grapes are destemmed and gently pressed. Maceration lasts 30 days, with the must stirred periodically to extract as much tannin as possible. Alcoholic fermentation uses natural yeasts under constant temperature control.
Ageing
The wine spends six months in large barrels, with malolactic fermentation taking place over 4 months. It is then aged for 30 months in Slavonian oak barriques, followed by at least 12 months in bottle.
Tasting profile
Elegant and pleasantly balanced, with good acidity and mature tannins.
