Grape variety Sangiovese

Vineyards The approximately 50 hectares of the Sangiovese vineyards, managed with the principles of the organic agriculture, have various exposures; spur pruned cordon training system. Vine density ranges from 4600 to 7400 vines per hectare. The fertile calcareous/clay soil is water-retentive.

Harvest Sangiovese is harvested in September at the perfect ripeness. Overall yield up to 5200 kg/hectare.

Wine-making The bunches are carefully sorted by hand and de-stemmed. Temperature-controlled alcoholic fermentation is followed by maceration on the skins with regular pump-over, then malolactic fermentation completely done. Ageing Short passage in oak barrels followed by stainless steel tank and bottle ageing before sale.

Sensory profile Deep ruby red. The nose reveals hints of rose, cherry and sweet spices. The palate is fresh, medium-bodied with rounded tannins and a remarkably long finish. Pair with fresh egg pasta and meat sauces, aubergine parmigiana or grilled meat.

Serving temperature Best served at 18 °C for an approachable, versatile drinking experience. Sangiovese glasses.

Average production 300,000 bottles.