Grape variety: Sangiovese 100%
Altitude: 350 m above sea level
Age of the vines: 15 years
Harvest: By hand, with careful selection of the grapes at the beginning of October
Winemaking: Bleeding off a proportion of wine after only a short contact with the skins for 5 hours; it increases the ratio of skins to juice in the vat in order to obtain a red wine with more colour and tannin. Fermentation is finished in oak tonneaux with indigenous yeasts. The young wine is subsequently matured on the fine lees till february to allow the aromas and flavour to develop. Matured in oak tonneaux for 3 months
Food recommendations: Alway easy to drink, an excellent partner for well–seasoned first courses, fried and smoked fish , pizza.
1460 bottles were filled in April 2016