About this wine
Vinification
The grapes are harvested from early September to early October, once fully ripe. Fermentation takes place in stainless-steel tanks. Maceration begins with 2 days at 10 °C, followed by 4–6 days at 26–28 °C. Malolactic fermentation takes place in second- and third-use barriques.
Ageing
Before release, the wine rests for at least 3 months in bottle in the winery’s cellars.
Tasting profile
Elegant, with a rich aroma and distinctive flavour. Sangiovese contributes floral aromas, while Syrah adds spicy notes.
