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 steel: 8 months
Organoleptic analysis
Colour: Bright and lively ruby red, with purple reflections
Aroma: The nose is focused on the vivacity of the red fruit, characteristic of the grape: cherry, red plum and black cherry, blend with hints of purple and rose.
Flavour: In the mouth is fresh, savory, elegant and fruity. The tannins are gentle and well integrated and leave room for a juicy drink.
Service: Serve at a temperature of 16-18ºC (60,8-64,4°F), in medium wine glass