Production area Area of production:
Montalcino Soil characteristics: tuffaceous clay
Elevation of the vineyards: approx. 300 m Exposure: Southeast Pruning system: low cordon spur Wine Varieties: Sangiovese 100% Harvest: harvest by hand at the end of September
Winemaking process: frequent pumping overs with temperature controlled between 26 and 30° C. Maceration on the skins for 5 – 15 days depending on the vintage Maturation: approx. 30 months in Slavonian 35/40hloask barrels followed by 6/10 months in small 5hl barrels.
Maturation in bottle: 8-10months Number of bottles produced: 1000 – 2500 Tasting notes
Colour: Garnet Bouquet: Rather complex, elegant and fruity with notes of spices, leather and cocoaPalate: Full-bodied, warm, soft and well balanced. The wine has a long finish with a perfect balance of persistent tannins and acidity. Alcohol:14-