About this wine
Vineyard and terroir
The vines are spur-cordon trained at a density of 7,000 vines per hectare on limestone-and-clay soils.
Grapes
100% Sangiovese Grosso (Brunello).
Vinification
The grapes are harvested by hand in early October. The bunches undergo light pressing, followed by fermentation in steel vats at a controlled temperature of 28–29°C. Maceration lasts 10–15 days.
Ageing
The wine matures for 48 months in 33 hl Slavonian oak casks, followed by 12 months in bottle.
Technical data
Alcohol: 14.5%.
Tasting profile
Intense ruby red, with aromas of red berries and spices. Structured and complex, with pronounced acidity and rounded, enveloping tannins.
Serving and pairing
Pair with Chianina bistecca alla Fiorentina or white-style wild-boar rack.
