Vine varieties: 100 Sangiovese
Winemaking: grapes harvested by hand at the end of September, alcoholic fermentation in stainless steel vats at a controlled temperature, 2 days of cold maceration at 10°C and 5-6 days at 25-28°C during fermentation, malolactic fermentation in concrete vats. Aging for 10/12 months in 20-30 hl oak barrels.
Tasting Notes: ruby red in colour, the nose is intense and fruity with aromas of cherry, small red and black fruits, with balsamic and spicy notes. On the palate it has a good structure, full, balanced, with silky tannins and good persistence. The finish is fresh and refers to the first olfactory notes.