About this wine
Vineyard and terroir
Sangiovese is selected in the estate vineyards. The grapes are harvested manually to preserve their integrity and transferred rapidly to the winery.
Grapes
Sangiovese.
Vinification
The grapes are pressed very gently to retain their varietal character and control colour extraction. The must is chilled immediately, allowing the solids to separate naturally, before inoculation with selected yeasts. Fermentation proceeds at a controlled 14°C and is completed in 20–25 days. The prise de mousse takes place in a temperature-controlled autoclave.
Ageing
A brief period on the lees in autoclave precedes preparation for bottling.
Tasting profile
Delicate fruit aromas are joined by refined aromatic accents. Lively effervescence and pronounced savouriness define the palate.