About this wine
Vineyard and terroir
The Sangiovese comes from the Casi, San Pietro and Poggiarso vineyards, planted between 2000 and 2003. The vines are Guyot-trained at a density of 5,000 per hectare and yield 55 quintals of grapes per hectare. The soils combine clay, a limestone substrate, quartz-rich material, and stones dominated by alberese and galestro. Vineyard work places particular emphasis on shoot selection and canopy management.
Grapes
100% Sangiovese.
Vinification
Harvest is exclusively manual, using 10–12 kg crates. Selection takes place twice: initially in the vineyard and then on a sorting table in the cellar before destemming. The incoming grapes are cooled, destemmed and crushed. The must is cooled before alcoholic fermentation begins. The duration of alcoholic and post-fermentation maceration is determined by the winemaker.
Ageing
The wine matures for 27 months in large 30 and 50 hL casks, followed by at least six months in bottle.
Tasting profile
Intense red. The nose is powerful and rich, combining sweet and savoury spice with ripe red fruit and lavender. Structured on the palate, it is supported by lively yet velvety tannins and finishes with notable persistence and balance.
