Vineyards: northeast side of Montalcino hill at 300m. Medium-grained soils rich in clays, marine fossils and alberez in the highest part.
Care of vineyards in accordance with the requirements of organic farming. Harvest 2017: late September – early October, hand-picked in small boxes.
Fermentation and maceration for 60 days at a controlled temperature of 26°C, in steel tanks, with frequent pumping and delestage.
Ageing: 36 months in large Slavonian and French oak barrels of 25-35 hectoliters.
Refinement in a bottle – at least 12 months.