GRAPE VARIETY : Sangiovese 85% , Canaiolo and other autochthon red grapes from the Estate 15%
TRAINING SYSTEM : Sprur pruning.
HARVESTING PERIOD: Harvest takes place from the end of September to the first two weeks of October.
HARVESTING METHOD: Manual and mechanical harvesting in the new vineyards and selection of the grapes.
PRESSING: Soft pressing.
MACERATION ON THE SKINS for 3 weeks with pumping over the cap.
FERMENTATION AND AGEING: Alcoholic and malolatic fermentation with native yeasts. Ageing in vitrified cement tanks . Futher ageing in bottle for 4/5 months.
TASTING NOTES: Nice ruby red colour , on the nose red cherry and floreal notes , on the palate, freshness and intensity in harmony with soft tannins.
LONGEVITY : Around 5 years.