Harvest Sangiovese in mid-October, Cabernet Sauvignon at the end of October. Harvested by hand according to the degree of ripeness.
After soft pressing, vinification takes place in stainless steel and maceration lasts 3 weeks in steel barrels at 30 °C. Aging and return technique to obtain a proper extraction of the polyphenolic richness of the grapes.
Aged for a minimum of 18 months in French oak barrels.
Aged in the bottle for 6 months.
Deep ruby colour with a very complex but intense aroma with many fruity, floral and mineral notes such as cherry, violet and graphite. The flavour is not herbaceous but spicy, with interesting notes of black pepper and bay leaf. The sip is full, intense, with a pleasant minerality and a dense, soft and ripe tannin structure. The aftertaste is balsamic and fruity.