About this wine
Vineyard and terroir
The Sangiovese grows in Barberino Val d'Elsa at 320 m above sea level. The vines were planted in 2001 and 2006 in medium-textured soil rich in stones, small and medium-sized pebbles, sand and larger rocks. The estate works exclusively with organic and biodynamic practices.
Grapes
The grapes are selected Sangiovese, and 20% of them are vinified as whole bunches.
Vinification
The grapes are harvested by hand in late September. Fermentation takes place in oak barrels and a concrete tank, without added yeast and without temperature control. Skin maceration lasts 30 days, with manual punch-downs. No selected yeasts, enzymes, tannins, animal proteins or synthetic products are used, apart from the necessary sulfur dioxide.
Ageing
The wine ages for one year in wooden barrels and concrete vessels. It is bottled in September or October of the following year and rests in the cellar for at least another 12 months.
