Harvest Sangiovese in mid-October, Cabernet Sauvignon in late October. Harvesting 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 a temperature of 30 ° C. Aging and return technique to obtain the proper extraction of the polyphenolic richness of the grapes.
Aged for at least 18 months in French oak barrels.
Aged in bottle for 6 months.
Deep ruby color with a very complex but intense aroma with many fruity, floral and mineral notes such as cherry, violet and graphite. The aroma is not grassy, but spicy, with interesting notes of black pepper and bay leaf. The sip is full, intense, with pleasant minerality and a dense, soft and mature tannin structure. The finish is balsamic and fruity.