Produced with a high percentage of Sangiovese, this wine expresses the natural qualities of the zone with its sensational flavors rich and complex. A wine of harmonious balance, persistent with a
soft fruity expression on the palate.
Short skin contact of a maximum of three hours is observed (time period might be less as decided upon when the fruit arrives into the cellar). The most is then treated similarly to the white wines, with a
temperature controlled fermentation, followed by a decantation.
Grape varieties: Sangiovese, Syrah, Merlot
Harvest period: from the beginning of September to the third week of September
Vineyards: Torre, Poderini, the Campastrello, Vignanuova
Vinification: three-quarters of the most are obtained with the bleeding method, after a brief contact with the skins. This allows the wine to obtain a rich aromatic profile, since grapes are
harvested when fully mature. The remaining 25% comes from a soft pressing of Sangiovese early harvested. This adds to the wine a pleasant hint of acid freshness. Yeasts are 100% indigenous and the fermentation
takes place in steel tanks at low temperature.
Fining: 6 months in steel tanks
Longevity: 2-3 years