Production area: Hills of San Gimignano.
Vineyard altitude: 300 metres above sea level.
Grape variety: 100% Sangiovese.
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 of grapes per hectare. Canopy management and green harvesting are carried out.
Harvest: Selection and harvesting are carried out 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 15–20 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: Intense, with notes of cherry and violet, complemented by balsamic hints and liquorice.
Palate: Good structure and tannic backbone; full-bodied and persistent.
Tasting temperature: 16/18°C.
Food pairings: Excellent with grilled red meats and game.