Production area: Hills of San Gimignano.
Vineyard altitude: 300 metres above sea level.
Grape Variety: 95% Sangiovese and 5% Canaiolo Nero.
Training system and vineyard management: Guyot and spur-pruned cordon with 6–8 buds per vine; planting density of 5,000 vines per hectare, with yields not exceeding 70 quintals of grapes per hectare, obtained through green pruning.
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: Vinification takes place at controlled temperature and begins with a cold maceration of the grapes for two days in order to extract fruity aromas, followed by alcoholic fermentation lasting approximately seven days at 25–28°C in stainless steel tanks.
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 our temperature-controlled cellar at 16°C.
Nose: Fresh, crunchy fruit aromas, with notes of cherry and plum. Light spiciness with hints of tobacco and balsamic
nuances.
Palate: Elegant with good structure; lively yet enveloping, with ripe, well-integrated tannins.
Tasting temperature: 16/18°C.
Food pairings: Grilled red meats, boiled meats, soups, cured meats and aged cheeses.