About this wine
Vineyard and terroir
The fruit comes from vineyards at elevations of 150–450 m.
Vinification
Leopoldo Franceschi personally selects the Rosso di Montalcino barrels used for the wine. Fermentation takes place with native yeasts in temperature-controlled stainless-steel vats at 25–28 °C, with regular punch-downs.
Ageing
The wine matures for one year in large French oak casks and barriques, followed by further ageing in bottle.
Label / history
Production is very limited.
