Vineyard: Altitude 260/320 m above sea level • Exposure:Southwestern..
Grapes: Sangiovese 85% and Merlot, Canaiolo, Mammolo, Colorino 15%.
Harvest: From September 17th until October 9th .
Wine Making: Fermentation in vats with a 20 days long maceration at a temperature of around 30°C.
Refining: Two years In small and medium size French oak barrels inside our underground cellars at a costant temperature. After the bottling it was kept in the bottle for one year inside an air – conditioned room.
Main analytical elements: Alcohol 13.50° – Total Acidity 5.50 – Dry Residue 29.00 – pH 3.5
Food Matching: Traditional Tuscan dishes, red meats, game, venison and seasoned cheeses.
Total Production: 26.000 bottles each year.