After the harvest, carried out by hand, placing the bunches in crates, the grapes (Sangiovese and Cabernet sauvignon) are destalked. Maceration lasts about 18 days and takes place in temperature-controlled stainless steel tanks, allowing the wine to complete alcoholic fermentation at a maximum temperature of 29°C. During this time, it is pumped over four times a day. The wine is then racked and completes malo-lactic fermentation by the end of December.

Tasting notes

Deep dark ruby red; bouquet featuring forest fruits with slight scents of vanilla; well-structured with a warm, elegant and slightly tannic flavour. Store horizontally at a temperature of around 16°C.