Location: Hilly areas around the town of Castiglione D'Orcia
Grapes: 70% sangiovese 15% cabernet souvignon, 15% merlot
Area: 3 ha
Age plants: 15 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 at max temperature (28 ° C) for 14 days in stainless steel tanks. After a Malolactic. Refinement for Sangiovese vine in steel about 1 year, and for grape cabernet sauvignon and merlot in medium-toasted French oak barrels. Fermentation, the ageing is in stainless steel tanks. Bottling is after a roughing down filtration.

Key figures at bottling:
Alcohol: 13,42%
Total Acidity: 5,12 gr/l
Volatile acidity net: 0.56 gr/l
Total sulfur dioxide: 58 mg/l
Net dry extract: 28,20gr/l
Ph: 3,48
Sugar: 0,12 gr/l

Tasting notes: Ruby red. Hints of cherries, black cherries, undergrowth and spicy aromas with a slight vegetal background. Taste is full, moderately tannic, with a final acidic vein that gives a pleasant persistence.