About this wine
Vineyard and terroir
The estate’s vineyards lie at 450–600 metres above sea level.
Grapes
Sangiovese is blended with a small proportion of Merlot; in 2007, Merlot accounted for 3%.
Vinification
Merlot is harvested in late September, followed by Sangiovese in the second half of October. The varieties are vinified separately and fermented for 18–25 days in stainless-steel vessels and concrete tanks, at temperatures not exceeding 28–30 °C. The Merlot undergoes malolactic fermentation in second-use barrels.
Ageing
The Sangiovese ages in 32-hectolitre Slovenian and French oak casks. After malolactic fermentation, the Merlot remains in second-use barrels for a further 18–20 months.
