About this wine
Vineyard and terroir
The vines are spur-cordon trained at a density of 4,000 vines per hectare on limestone-and-clay soils.
Grapes
100% Sangiovese Grosso (Brunello).
Vinification
The grapes are harvested by hand in early September. 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 spends six months in steel tanks and a further six months refining in bottle.
Technical data
Alcohol: 14.5%.
Tasting profile
Intense ruby red. Aromas of plum, ripe cherry and violet lead to an herbal finish. The palate combines delicate finesse, soft tannins and natural freshness through the finish.
Serving and pairing
Pair with medium-aged Pecorino di Pienza or sliced Chianina beef.
