Soils: sandy-silt soil with sandstone-derived gravel-pebble texture
Vineyard: various estate vineyard blocks
Size: 5 hectares
Vineyard density: 2,500-4,000 vines per ha
Average vine age: 15 years
Average altitude: 250 metres
Average yield per vine: 1 kg
Fermentation, maturation, ageing: 95% sangiovese, 5% colorino. The must is given a 35-40-day fermentation at 28°C, without the stalks, followed by malolactic fermentation and maturation for 20 months in big 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: Its colour is bright red with purple spice. Fruity, full and sweety ripe at the nose.
On the palate the wine changes the gear and good acidity drives the progression. The full integration makes it a vital wine, juicy and excellent depth.