Soil composition: Mixed clay, galestro, calcareous rocks, very rich in skeleton
Average altitude of the vineyards: 250-350 mt above sea level
Density of vines per hectare: 5.000
Vine training form: 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 you 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 phases of fermentation, followed by average 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: 8 months in large Slavonian oak barrels
Aging in bottle: Minimum 4 months in conditioned room
Organoleptic analysis
Colour: Bright ruby red
Aroma: On the nose hints of ripe red fruit, mixed with spices, black pepper, thyme and notes of Mediterranean scrub
Flavour: Strong and intense on the palate, supported by a full body, enveloping tannins and great balance between acidity and alcohol content.Easy drinking, the finish is long and fruity.
Service: Serve at a temperature of 18ºC (64,4 °F), in a medium-wide wine glass