- Winemaking
- The grapes are carefully selected, then fermented at a controlled temperature. After a few days they undergo light pressing, continuing with spontaneous malolactic fermentation.
- Refinement
- Steel and wood. A small quantity of pure Sangiovese remains in barrique for 18 months. After bottling, all wines refine for approximately 6 months in the bottle.
- Grapes
- 85% sangiovese
- 7,5% Merlot
- 7.5% Petit Verdot
- Farming system
- Spurred cordon
- Yield per hectare
- 60 quintals grapes/ha. Micro production of 2,000 m2
- Average annual production
- 1,500 bottles
- Gradation
- 13,5%
- Service temperature
- 16-18%
- 0.75 L