About this wine
Vineyard and terroir
The fruit comes from the Spuntali vineyard at the Val di Suga estate, approximately 300 m above sea level in the southwest of Montalcino, the area's warmest sector. The site lies in Montalcino’s oldest geological area and has sandy, volcanic soils. Its distinctive microclimate promotes energy, richness, structure and ripeness in the grapes.
Grapes
Made from Sangiovese Grosso.
Vinification
Fermentation takes place in cement vats for around 20 days at 25–30 °C.
Ageing
The wine spends six months in French oak barriques, followed by 24 months in 25 hl oval Austrian oak casks, around three months in concrete tanks and 12–15 months in bottle.
Tasting profile
Powerful and complex, with a firm tannic backbone, energy, richness, structure and ripeness.
