PRODUCTION AREA: Montalcino

EXPOSURE: North

VARIETY: 100% Sangiovese

VINEYARD ALTITUDE: 350 m asl

COMPOSITION OF THE SOIL: Marly soils composed of clay
schistose

TRAINING SYSTEM: Spurred cordon

AGE OF THE VINEYARD: 28 years

HARVEST: Last week of September

VINIFICATION: In 50 hl steel vats; 15 days of maceration
at controlled temperature

AGING: 36 months in large Slavonian oak barrels

REFINING: 6 months in bottle

PRODUCTION:12,000 bottles

PACKAGING: 0.75 L Bordeaux bottle

SERVICE TEMPERATURE: 18 ° C

GASTRONIMIC COMBINATIONSTHE: Aged cheeses, roasts, cured meats
game, soups, meat first courses

ORGANOLEPTIC CHARACTERISTICS
Color: Intense ruby red, garnet with aging
Aroma: Rich and intense bouquet of violets, undergrowth, red fruits, eucalyptus, blackberry
Palate: Very long persistence, fresh, elegant but complex