Production area: Hills of San Gimignano.
Vineyard altitude: 300 metres above sea level.
Grape variety: 100% Syrah.
Training system and vineyard management: Guyot training with 6–8 buds per vine; planting density of 5,000 vines per hectare, with a yield not exceeding 50 quintals of grapes per hectare. Green pruning is carried out.
Harvest: The grapes are harvested manually into 15–20 kg crates in order to preserve the integrity of the bunches until arrival at the winery.
Vinification: Prior to alcoholic fermentation, the grapes undergo cold maceration at approximately 6°C for 48 hours in order to extract the full aromatic profile. Alcoholic fermentation then takes place at a controlled temperature of 25–28°C in stainless steel tanks for approximately seven days, with repeated punch-downs of the cap.
Maturation and ageing: After malolactic fermentation, 50% of the wine ages for six months in 2,500-litre oak barrels, while the remaining 50% ages in stainless steel tanks. The wine is then blended and bottled. Bottle ageing lasts at least six months in a temperature-controlled cellar at 16°C.
Nose: Varietal aromas of plum and blackcurrant, followed by characteristic spicy notes and light toasted nuances.
Palate: Soft and well-structured, with an elegant tannic component.
Tasting temperature: 16/18°C.
Food pairings: Grilled red meats, boiled meats, soups, cured meats and aged cheeses.