| Grapes |
100% Sangiovese |
| Position |
Between 280 and 400 meters above sea level |
| Training System |
Spurred cordon with between 4-5 buds per cord |
| Harvest |
End of September to early October by hand |
| Vinification Process |
20 days of maceration at a controlled temperature of 28-30°C with soft extraction process and frequent punch-downs |
| Aging |
11 months between stainless steel, Slavonian oak casks, French barriques and tonneaux of second use |
| Color |
Intense ruby red |
| Bouquet |
Hints of small red fruits and flowers |
| Flavor |
Full, soft tannins, good structure, persistent finish |
| Production |
45 hl/ha |
