About this wine
Vineyard and terroir
The vineyards are in Tuscany at about 250 m above sea level. Their fertile, well-drained soils consist mainly of sand and silt, with a small proportion of clay.
Vinification
The grapes are harvested, destemmed and sorted by hand, then pressed and transferred into fermentation tanks by gravity. Each variety is vinified separately. Maceration takes place in stainless-steel tanks at 26 °C for about 20 days, with alcoholic fermentation lasting 10 days. After racking off the lees, the wine undergoes malolactic fermentation in Allier oak barrels.
Ageing
The wine spends six months in Allier oak barrels, one-third new and the remainder two or three years old. It then returns to stainless-steel tanks for about one month before gentle filtration and bottling, followed by a further six months of bottle ageing.
Tasting profile
Balanced, full and rich, yet easy to drink.
