| Grapes |
100% Sangiovese |
| Position |
Between 300 and 400 meters above sea level |
| Training System |
Spurred cordon with between 3-5 buds per cord |
| Harvest |
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 Slavonian oak casks and French barriques and tonneaux of first and second use |
| Color |
Intense ruby red |
| Bouquet |
Hints of small red fruits, cherry jam, white pepper |
| Flavor |
Well structured and complex, soft and round tannins, long lasting finish |
| Production |
37 hl/ha |
