About this wine
Vineyard and terroir
The vineyards stand at 400 metres above sea level on mixed clay, sand and marl soils. Planting density is 6,000 vines per hectare, and the vines are trained to spurred cordon and Guyot in the Tuscan inverted form. Production is approximately 60 quintals per hectare.
Grapes
100% Sangiovese.
Vinification
Harvest normally takes place during the first weeks of October. The grapes are picked manually and selected in the vineyard, then sorted again on dedicated tables and along the ramps leading to the destemmer. Alcoholic fermentation takes place in stainless-steel tanks, followed by malolactic fermentation.
Ageing
The wine matures in 20–40 hl wooden barrels. Although the minimum wood-ageing period is 24 months, maturation is allowed to follow the character of the grapes and vintage and can extend to 30 months.
Technical data
Average alcohol is 14.5% vol., average total acidity is 5.8 g/L, and average dry extract is 32. Production is approximately 30,000 bottles.
Tasting profile
Intense, brilliant ruby red with refined garnet reflections. The complex bouquet opens with fresh, inviting fruit, particularly small black woodland berries, followed by delicate sweet spices, elegant balsamic nuances and a finish recalling dried tobacco leaf. The tannins are long and lively yet silky, supported by fresh acidity, ample volume and an opulent body. The components finish in harmony, integration and balance.
Serving and pairing
Serve at 15–18 °C. Its complexity suits structured dishes from the Tuscan tradition, especially meat and game, as well as aged cheeses. It can also be enjoyed after a meal as a meditation wine and is capable of long ageing.
