Production area: Hills of San Gimignano.
Vineyard altitude: 300 metres above sea level.
Grape variety: 35% Cabernet Sauvignon, 35% Cabernet Franc and 30% Merlot.
Training system and vineyard management: Spur-pruned cordon with 6–8 buds per vine; planting density of 5,000 vines per hectare. Yield not exceeding 70 quintals per hectare (corresponding to an average production of no more than 1–1.2 kg per vine). Green pruning is carried out in several passes, followed by thinning.
Harvest: The grapes from the most suitable plots of the estate are carefully selected and harvested manually into small 15–20 kg crates.
Vinification: Alcoholic fermentation takes place in stainless steel tanks with repeated punch-downs of the cap. Maceration lasts approximately 15 days at a controlled temperature of 26–28°C, followed by racking off.
Maturation and ageing: The wine matures in French oak barriques for 24 months. It is then blended and allowed to rest in stainless steel tanks for one month prior to bottling, followed by bottle ageing for approximately 12 months.
Nose: Aromas of violet, with notes of wild berries and spicy hints of pepper.
Palate: Soft and persistent on the palate, with a long, round, spicy and elegant finish.
Tasting temperature: 16/18°C.
Food pairings: Recommended with red meats, especially game, and aged cheeses.