About this wine
Vineyard and terroir
The fruit comes from the estate’s vineyards, which have clay soils. The vines are 17 years old on average.
Grapes
Sangiovese is supplemented by small amounts of Merlot and Syrah. Each variety is vinified separately.
Vinification
The grapes are harvested by hand at optimal ripeness. Merlot and Syrah are picked in the final week of September, followed by Sangiovese in the first week of October. Selection takes place twice by hand: first in the vineyard and then on a sorting table. After fine crushing, fermentation proceeds in stainless-steel tanks at a controlled 26–30 °C, followed by 20 days of maceration. Malolactic fermentation also takes place in stainless steel.
Ageing
The wine matures for eight months in 225-litre barriques and 300-litre Slavonian oak barrels.
