Production area: Hills of San Gimignano.
Vineyard altitude: 300 metres above sea level.
Grape variety: 95% Sangiovese - 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, the wine matures for 12 months in 2,500-litre oak barrels. This is followed by blending in stainless steel tanks and bottle ageing for six months before release.
Nose: Aromas of ripe fruit and plum, with notes of tobacco, sweet spices and light toasted nuances.
Palate: Good structure on the palate, with generous fruit and soft tannins; long and persistent.
Tasting temperature: 16/18°C.
Food pairings: Grilled red meats, boiled meats, cured meats and aged cheeses.