Soils: sandy-silt soil with sandstone-derived gravel-pebble texture

Vineyard: various estate vineyard blocks

Size: 4.5 hectares

Vineyard density: 2,500-4,000 vines per ha

Average vine age: 15 years

Average altitude: 250 metres

Aspect: south

Average yield per vine: 2 kg

Fermentation, maturation, ageing: 100% sangiovese. The must is given a 35-40-day fermentation at 28°C, without the stalks, followed by malolactic fermentation and maturation for 12 months in small barrels. The wine is then assembled in glass-lined vats. After 20 μm cartridge filtering and bottling, the wine is bottle-aged at least 6 months.
Our wine is proudly biodynamic, both in the vineyard and in the cellar; the authentic expression of our fantastic terroir.

Sensory profile: Ruby red in hue with purplish highlights. The nose reveals a clean and distinct bouquet, with layers of rich, complex fragrances of well rounded fruit, with an alcoholic dominant note; a very pleasant black cherry finish. Velvet smooth in the mouth, with perceivable tannins; it evolves on the tongue with long and persistent floral and orchard fruit notes. Refreshingly vivacious on the palate. Good ageing potential given the sustained acidity and the powerful tannins.