Production area: Hills of San Gimignano.
Vineyard altitude: 300 metres above sea level.
Grape variety: 100% Syrah.
Training system and vineyard management: Spur-pruned cordon with 6 buds per vine; planting density of 5,000 vines per hectare, with a yield not exceeding 50 quintals of grapes per hectare. Green pruning is carried out.
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: Prior to alcoholic fermentation, the grapes undergo cold maceration for 48 hours at approximately 6°C in order to extract the characteristic Syrah aromas. Alcoholic fermentation then takes place at a controlled temperature of 25–28°C in stainless steel tanks. Maceration lasts approximately 10 days, with repeated punch-downs of the cap.
Maturation and ageing: The wine is transferred to French oak barriques for a period of 18 months. Bottle ageing lasts at least 12 months in our temperature-controlled cellar at 16°C.
Nose: Varietal aromas of plum and blackcurrant, with iodised hints and notes of brined olive; the finish reveals the characteristic aroma of black pepper.
Palate: Soft and well-structured, characterised by an elegant tannic texture well integrated with the body of the wine; fresh and dynamic, unfolding with authority and showcasing its unmistakable refinement.
Tasting temperature: 16/18° C.
Food pairings: Grilled red meats, game, boiled meats, soups, cured meats and aged cheeses.