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

Vineyard: “Spiaggia di sopra” Selection

Size: 1 hectare

Vineyard density: 4,500 vines per ha

Average vine age: 10 years

Average altitude: 250 metres

Aspect: south

 
Average yield per vine: 1 kg

Fermentation, maturation, ageing: Made of 100% Sangiovese. Grapes are destemmed and given a 35-45 days maceration in French oak barrels, followed by fermentation at 28°C. The wine goes to a 7 hl oak barrel for malolactic fermentation and maturation for a minimum period of 14 months. It is lightly filtered with a 20 μm cartridge and bottled. The wine then rests in the cellar for at least 6 months.

Sensory profile:

Colour: intense ruby red with garnet hues. In the glass it appears lively and fluid denoting a good structure. To the nose the bouqyet is of pepper and licorice. In the mouth there are full bodied nuances of well rounded fruit with marked tannins. Evolution still in progress with great drinkability up to 5-7 years.