Specifications

Grape variety: 80% Sangiovese - 20%Sagrantino

density: 4300 per ha

Cultivation: spurred cordon

Altitude: 380 m a.s.l

Bottles produced: 1.500

Harvest time: mid-October the Sangiovese, late October/early November the Sagrantino with selection of the best grape clusters.

Winemaking: spontaneous fermentation with cooling of the grapes for the first 24 hours then brought back to a temperature of 24° for the duration of fermentation, which is about 18/30 days

Aging: 18/20 months in 10-hectoliter oak barrels. Subsequent passage in steel for 16 months and finally in the bottle for at least one year.

Serving temperature: 16°-18°

Tasting: Ruby red color with garnet reflections. On the nose it releases aromas of berries, plums, spices. On the palate it remains broad, warm, balanced.