East, South East.
Planted in the period 1997- 2000.
Sangiovese 150 x 80 cm (~5×3 ft), Cabernet and Merlot 130×80 cm (~4×3 ft). Planted to densities up to 8,547 vines per hectare with average production of one bottle per vine.
Bilateral cordon with vertical shoot positioning.
Sangiovese, Cabernet Sauvignon and Merlot, picked over a period of one month at the optimal ripening stage for each varietal.
Deep sandy clay with limestone from the Pliocene era (6 million years ago), a soil rich in marine fossils.
Each varietal fermented separately in stainless steel tanks using selected yeasts. Fifteen-twenty day maceration at 25-29°C (77-86°F).
Started during the primary fermentation it continued for 10 days after being drawn off the lees.
Placed oak barrels of various capacity for about 12 months followed by a long bottle aging period.
Intense, deep, ruby red with garnet highlights.
Very intense, with sensations of plums, berries, clove, vanilla and liquorice.
Bold and complex, yet balanced and elegant.
18-20°C, 64-68°F. We recommend uncorking about 1 hour prior to enjoying, or decanting.
13,50% by volume.
Especially suited to match slow cooked meats, such as roasts and game. Excellent also with grilled red meats.