About this wine
Vineyard and terroir
The Sangiovese is grown in the commune of San Casciano in Val di Pesa. Yields do not exceed 5.5 tonnes per hectare, with a stated planting density of 3,500 tonnes per hectare.
Vinification
The grapes are harvested by hand and traditionally fermented on the skins for seven days at a controlled temperature of 30 °C.
Ageing
The wine rests for at least one year in stainless-steel tanks, followed by further ageing in bottle.
