About this wine
Vineyard and terroir
The Livernano estate lies at 600 m above sea level.
Grapes
The wine is made from selected Cabernet Sauvignon, Merlot and Sangiovese grapes.
Vinification
The winemaking includes 20–25 days of carbonic maceration followed by malolactic fermentation, producing soft textures and more intense aromas.
Ageing
After fermentation, the wine matures for 18 months in new French oak barrels, followed by six months in bottle.
Tasting profile
The bouquet is complex, with intense aromas and a soft palate.
Label / history
Abandoned after the Second World War, the estate was fully restored in 1990. Winemaking is overseen by Stefano Chioccioli, with Remigio Bordini as agronomist. Production is limited; the 2005 vintage comprised 6,000 bottles.
