The vintages of the wines reported in detail and in the product sheet can be subject to variations. If you want a specific year you can tell it in the 'notes' field of the order.
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is made mainly from the Sangiovese grapes coming from the historical
vines of the 70’s and from more recent vineyards. The recent ones were
planted following extremely rigorous guidelines based both on the number
of vines per ha and on meticulous zoning which enabled us to identify
the best root-stocks to use. The yield per plant is very limited (max
500 g per vine plant) allowing the concentration of all the noble
components of the grape fundamental to the great structure, elegance and
balance wanted for this wine.
Vinification: the maceration of the skin lasts more than 14 days. The pumping overs are done with considerable care to allow the complete extraction of anthocyanins and polyphenols from the skins. Usually the malolactic fermentation takes place regularly, partly in French oak barriques of first, second and third year, partly in 40 Hl oak barrels and partly in enamelled cement vats . By the first days of December the wine begins its aging period.
Aging: the wine rests in French oak barriques and tonneaux, of first, second and third year and in 40 Hl oak barrels of around 10 years, for approximately 15 months. During this phase the wine is left for the first 6 months on the fine lees, paying particular attention to its development. This process allows to achieve greater complexity. After bottling, the wine begins its usual refinement period of about 6 months