Grape varieties: mostly Sangiovese.
Production area: Montepulciano (SI).
Yield per hectare: 80 quintals of grapes.
Altitude of vineyards: 250/450 m above sea level.
Soil type: medium texture, hilly.
Training system: Guyot and spurred cordon.
Plant density: 2500/4500 vines per hectare.
Vinification: separation of grapes from stalks and pressing;
fermentation at controlled temperature followed by maceration,
15 days in total.
Fermentation vats: stainless steel vats.
Fermentation temperature: 26–28° C.
Maturation: 24 months in durmast barrels and refinement in bottle
for at least 6 months.
Aging capacity: 10–15 years.
Colour: covered ruby red with garnet hues.
Bouquet: wide and persistent, with a perfect amalgam of red
berry fruit and spicy notes.
Taste: sapid, full and soft, with pleasant tannic notes to complete
an always reasonable acidity.
Ideal service temperature: 16–18° C.
Food pairing: at ease with the most important culinary challenges,
roasts, game, wild boar stew, braised meat.
Alcohol Content: 14%
Sulfites: Contains sulfites
Origin: Italy