About this wine
Vineyard and terroir
The grapes grow in the estate’s vineyards on clay soils. The vines are 17 years old on average.
Grapes
The Sangiovese is identified as Sangiovese Grosso.
Vinification
The grapes are harvested by hand at optimal ripeness: Merlot in the second week of September and Sangiovese in the fourth week. Selection takes place twice by hand, first in the vineyard and then on a sorting table. The berries are finely crushed and fermented in stainless-steel vats at a controlled 26–30 °C. Maceration lasts 15 days, and malolactic fermentation takes place in steel vats.
Ageing
The wine matures for 12 months in 225-litre barriques and 300-litre Slavonian oak barrels.
