Vineyard: Altitude 250/300 m. above sea level – Exposure: Southeastern.
Grapes: Sangiovese 80% and Cabernet – Sauvignon, Merlot, Canaiolo, Mammolo, Colorino 20%.
Harvest: From September 17th until October 9th.
Wine Making: Fermentation in vats with a 15 days long maceration at a temperature of no more than 30°C.
Refining: In small and medium size oak barrels for ten months. After the bottling it was kept in the bottle for 8 months.
Main analytical elements: Alcohol 13.50° – Total Acidity 5.30 – Dry Residue 28.90 – pH 3.5
Food matching: First and second courses of the Tuscan cuisine, seasoned cheeses.
Total production: 25.000 bottles each year.