About this wine
Vineyard and terroir
The vines grow in clay soils containing marine deposits, with yields of 50 hL/ha.
Grapes
The blend contains equal proportions of Sangiovese and Canaiolo Nero.
Vinification
The grapes are harvested by hand in September, destemmed and gently pressed. During maceration, the must is stirred regularly to promote maximum tannin extraction. Alcoholic fermentation uses natural yeasts, with tank temperature and oxygen levels carefully monitored throughout.
Ageing
The wine matures in barrels for 12 months and undergoes malolactic fermentation there. It then rests for six months in cement tanks, followed by at least another six months in bottle in the estate’s cellars before release.
