About this wine
Vineyard and terroir
Produced in Gavorrano, in the province of Grosseto, from vineyards at 90 m a.s.l. The medium-textured soil is rich in skeletal material and is also described as clay-rich. The vines are nine years old, trained to spurred cordon and planted at 5,900 plants per hectare. Yield is 55 quintals per hectare.
Grapes
60% Sangioveto, 20% Merlot and 20% Cabernet Sauvignon.
Vinification
Harvest takes place in the first half of September. Fermentation proceeds in temperature-controlled stainless steel at 27°C for 15 days, followed by completed malolactic fermentation.
Ageing
The wine spends 14 months in 225 L French-oak barriques, 80% new. Stabilization is natural, followed by 11 months of bottle ageing.
Technical data
First vintage: 2004. Annual production: 40,000 bottles.
Tasting profile
Intense ruby red with garnet reflections. It combines strength and intensity with elegance, while soft tannins create a rounded texture. The nose is fruity and pleasantly spicy. Deep yet lively and balanced on the palate.
Serving and pairing
Pair with red meats, roasts, game and mature cheeses.
Label / history
This special edition of the estate’s first label, its grand vin, is dedicated to the Etruscan Necropolis of San Germano, recovered through a project supported by Rocca di Frassinello. The archaeological collaboration brought renewed attention to the area’s approximately 3,000-year relationship with wine. The label reproduces the Dionysian procession depicted on an ancient stamnos. A limited series of magnums was presented in handcrafted decorated wooden cases containing two reproductions of bucchero drinking bowls.
