Location: Hilly areas of the town of Castiglione d'Orcia (Siena - Tuscany)
Grapes: 90% sangiovese, 10% foglia tonda
Area: 2,5 ha
Age plants: 16 years, 25 years
Soil: Clayey tuff rich in skeleto
Training system: Spurred cordon
Density of vines per hectare: 4600
Average yield per plant: 1 kg/plant
Exposure: south and north
Altitude: 500 mt. S.l.m.

Vinification Process: Hand-picked third week of September. Steeping without stems at controlled temperature (28 ° C) for 14 days in stainless steel inox. Malolactic fermentation, followed by maturation in French oak barrels for a period of 18 months. Assembly of the wine instainless steel tanks. Bottling with a very large filtration and then aged in bottle for at least 3 months.

Key figures at bottling:
Alcohol: 15,33%
Total acidity: 5,68 gr/l
Volatile acidity net: 0,60 gr/l
Total sulfur dioxide: 36 mg/l
Net dry extract: 31,10 gr/l

Tasting notes: Dark ruby red with light garnet hues. The nose is very rich, with hints of leather, tobacco and wood vinegar. This complexity is also found on the palate, with moderate tannins well integrated into the structure of the wine. Good minerality.
A wine of great longevity and persistence of flavor