Location: Hilly areas of the town of Castiglione d’Orcia (Siena -Tuscany)
Grapes: 100% sangiovese
Area: 3,50 ha
Age plants: 19 years
Soil: Clayey tuff rich in skeleton
Training system: Spurred cordon
Density of vines per hectare: 4600
Average yield per plant: 1,5 kg/plant
Exposure: south and north
Altitude: 500 mt. S.l.m.

Vinification Process: Hand-picked harvest on the last week of September. Fermentation occurs separately for each grape variety at controlled temperature (28 ° C) for 18 days in stainless steel tanks. After a Malolactic Fermentation, the ageing is in French oak barrels for at least 12 months. Final blend occurs in stainless steel tanks. Bottling is after a roughing down filtration and then bottle.

Key figures at bottling:
Alcohol: 14,83%
Total Acidity: 5,56 gr/l
Volatile acidity net: 0,67 gr/l
Total sulfur dioxide: 35 mg/l
Net dry extract: 29,40 gr/l
Sugar: 0,28 gr/l

Tasting notes: Intense ruby red, with aromas of cherry, ripe red fruit and spicy notes. Tasty, full, slightly tannic with a persistent finish.