Production area: Hills of San Gimignano.
Vineyard altitude: 300 metres above sea level.
Grape variety: Sangiovese, Merlot and Syrah in equal proportions, vinified as white wine.
Training system and vineyard management: Spur-pruned cordon with 6–8 buds per vine; planting density of 5,000 vines per hectare, with a yield not exceeding 80 quintals of grapes per hectare. Canopy management and green harvesting are 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: The grapes are destemmed and kept in the press at 6°C for several hours to extract aromas and the appropriate colour from the skins. After pressing, the must is clarified to remove turbidity and then alcoholic fermentation is carried out for approximately 15 days in dedicated tanks at a controlled temperature of 14–16°C. Once alcoholic fermentation is complete, the wine remains on its lees for four months, after which it is racked, filtered and bottled.
Maturation and ageing: After bottling, the wine is aged in our temperature-controlled cellar for at least three months.
Nose: Elegant, with fruity notes recalling cherry and sour cherry. Persistent and refined.
Palate: Balanced, with good persistence and fruity notes. Fresh, savoury finish.
Tasting temeperature: 12/14°C.
Food pairings: Suitable as an aperitif, as well as with fish dishes, vegetables, white meats and medium-aged cheeses.