Sangiovese 100%

Ruby red colour ,darker spices, red plums, walnuts, dried herbs and nutmeg. Hints of undergrowth, too. The palate is more supple and velvety with medium to full body and generous fruit character. Lingering and elegant  a little earthy at the end. 

More details

Exposure: South, South West.

Soil type: Clay loam with rock fragments.

Planting density: 5000 vines stocks /hectares.

Training sistem: Overturned Tuscan cord

Harvest period: Harvest takes place from the second week of September to the first two weeks of October.

Harvest method: Mechanical harvesting with careful selection of grapes.

Pressing: Soft pressing.

Maceration on the skins: For 3 weeks with pumping over the cap.

Fermentation and ageing: Alcoholic fermentation with native yeasts, malolatic  and ageing in vitrified cement tanks . Futher ageing in bottle for 5/6 months.

Longevity: potential aging of 10 / 15 years