Soil composition: Mixed clay, galestro, calcareous rocks, very rich in skeleton
Average altitude of the vineyards: 250-350 mt above sea level
Plant Density: 5.000 vines per hectare
Vine training system: One-sided spurred cordon
Grape variety: Sangiovese grosso
Harvest: Manual harvest of the grapes in small perforated boxes, gently unloaded on the vibrating table that allows to dose the grapes evenly, facilitating the employees who will perform the manual selection in the sorting table. Six employees carefully inspect the grapes, so that they can remove unwanted components, such as spoiled or unripe berries and bunches, leaves and foreign matter before reaching the destemmer.
Vinification: Intense extraction with frequent pumping over in the initial stages of fermentation, followed by long quiescent maceration on the pomace. Accurate temperature control whose maximum is raised to 29°C (84,2°F) and allowed to descend freely until racking.
Aging in wood: Minimum 24 months in large Slavonian oak barrels by Franz Stockinger.
Aging in bottle: Minimum 4 months in conditioned room.
Organoleptic analysis:
Colour: Clear, ruby red with garnet reflections.
Aroma: Enveloping and intense, the nose releases notes of red fruit, black cherry and plums, well balanced by a slight spiciness and balsamic hints of licorice and aromatic herbs
Flavour: The mouthfeel is soft and elegant, supported by an extraordinary freshness that extends over a very pleasing finish.
Service: Open at least an hour before pouring and serve at 18°C (64,4°F), in a large crystal glass