Wine obtained from Sangiovese 75%, Petit Verdot, Cabernet Franc and Merlot.
The very scrupulous attention to thinning of the bunches causes limitation on yields and allows the vine to concentrate quality on few bunches .
The grapes are hand picked and placed into small baskets that are taken immediately to the cellar where they undergo a meticulous selection on two conveyors.
After being separated from the stalks, the grapes fall into stainless steel tanks where undergoes the static pre- fermentative maceration for 48 hours, then they are left to ferment for other
20-25 days at a controlled temperature of approx. 25-26 °C.
At the end of this stage, the Sangiovese is transferred into wooden barrels of 10HL, the Cabernet Franc ,Petit Verdot and Merlot into barriques where they rest for 12 -15 months.
After this process, the two varieties are blended into cement tanks for an additional year. The wine finishes its aging process in bottles for at least 6 months.
The great care and the techniques used during the entire process allow us to obtain a complex wine, intense and harmonious that entirely reflects our land.