About this wine
Vineyard and terroir
The fruit comes from the estate’s vineyards.
Vinification
After harvest, the grapes are carefully selected. Merlot and Sangiovese are fermented separately for 25–30 days at controlled temperatures in stainless-steel tanks and cement vats, followed by maceration in wooden barrels and malolactic fermentation.
Ageing
The Merlot matures for 18 months in oak barrels, mostly second-use, while the Sangiovese rests in large casks and 5 hl barrels. After blending, the wine ages for a further 12 months in bottle in the estate’s cellars.
Tasting profile
Elegant, expressive and well balanced.
Label / history
First produced in 2008.
