About this wine
Grapes
The blend is predominantly Sangiovese, with a small proportion of Canaiolo.
Vinification
The grapes are gently pressed, and the must ferments in stainless-steel tanks at a controlled temperature of 26–28 °C. After 10–15 days, the wine is filtered.
Ageing
The wine matures for six months in large oak casks, followed by three months in bottle before release.
