Grape varieties: Sangiovese 87% and Canaiolo 13%
Yield per hectare: 60–65 q.li/ha
Vineyard altitude: 270 m.a.s.l.
Exposure: North
Cultivation system: guyot
Pieve soil: located in the South-East sector; fluvial-lacustrine
terraces between the Pliocene and Pleistocene; high area of silty and slightly calcareous sediments; low area of non-calcareous sandy sediments.
Our vineyard in particular has a silty loam soil with the presence of fine skeleton.
Vineyard age: 51 years
Vinification: fermentation at a controlled temperature with a maceration on the skins of 30–35 days
Maturation: 18 months in wooden barrels of various capacities
Ageing in bottle: minimum 14 months
Total ageing: 3 years
Tasting notes: on the nose, intense notes of red and black fruits blend with ferrous and balsamic nuances. On the palate, the wine has great structure, with dense and important tannins but already well integrated.
Alcohol Content: 14%
Sulfites: Contains sulfites
Origin: Italy, Tuscany