About this wine
Vineyard and terroir
The Sangiovese grows in a wooded area on clay soils at approximately 400 m above sea level. The vines average 18–22 years old and are planted at a density of 4,500 vines per hectare.
Vinification
The grapes are harvested by hand at full phenolic ripeness, usually in October. Spontaneous fermentation takes place in concrete tanks without temperature control. The wine is bottled without filtration.
Ageing
The wine matures in oak barrels for 3–6 months, followed by a further 3–6 months in bottle in the winery’s cellars.
Tasting profile
Soft berry flavours are accompanied by velvety tannins and lively acidity.
Label / history
Annual production is 3,000 bottles.
