After the harvest, carried out by hand, placing the bunches in crates, the grapes (pure Sangiovese) are destalked. Maceration lasts about 15 days and takes place in temperature-controlled stainless steel tanks, where the wine completes 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, bright red; fruity bouquet, reminiscent of forest fruits with slight scents of spices and vanilla; well-structured, warm and elegant with a slightly tannic finish. We recommend storing the bottles horizontally at a temperature of around 16°C.