Wine Production Area
Hills of the borough of San Gimignano – height 300 metres above sea level.
Wine Grapes
Cabernet Sauvignon, Cabernet Franc, Merlot.
Typology of the Soil
Pliocene origin, medium texture, widespread clayey soil.
Growth and Cultivation System
Spur-pruned vines with 6-8 buds. Density 5.000 vines per hectare, yield no superior to 70 quintals grapes per hectare (this means averagely 1-1,2 kgs per plant).
Harvest
The grapes come from the most vocated parcel of our property. Hand selection and manual picking of grapes in small crates of 15/20Kg capacity,to preserve the integrity of the cluster until the transfer in the cellar.
Vinification
Alcoholic fermentation at controlled temperature of 26-28°C for about 15 days in stainless steel tanks, pushing down the cap repeatedly. The malolactic fermentation is in French oak barrel of various capacity.
Ageing and Refining
At the end of the malolactic fermentation period, the wine remains in oak barrels for 24 months. After that, the wine is blended in stainless steel tanks where it rests for 1 month and then bottled. The refinement in bottle is for 12 months.
Colour
Intense ruby red.
Perfume
Rich and intense, full and warm, with aromas of violet, undergrowth, blackberry with an aftertaste of pepper.
Flavour
An important structure, elegant tannin component. Soft but persistent with a long final.
Tasting Temperature
18°C.
Pairing
Red meat in general and hunting .