GRAPES: 100% Sangiovese

VINEYARDS EXPOSURE: South/Southwest

ALTITUDE: 350 m above sea level.

SOIL: Mixed consistency with a slight tendency towards clay.

CULTIVATION SYSTEM: Spurred cordon.

AVERAGE YELD: 6 tonnes per hectare, same selection ofBrunello di Montalcino grapes.

HARVEST: By hand into crates.

VINIFICATION: De-stemming and soft pressing, alcoholic fermentation at 28/30°C, 12 days’ maceration on skins.

AGEING: 12 months’ ageing in small French oak barriques (225 litres) and tonneaux (500 litres).

BOTTLE-AGEING: At least 6 months.

TASTING NOTES: Deep ruby red. Open and elegant scent with perfect integration between fruit and the small wooden barrels used for ageing. Very robust and structured, offering a harmonious overall effect, with the excellent tannic content making it pleasantly persistent.

ACCOMPANIMETS: Excellent encounter between the freshness of a Rosso di Montalcino and the elegance of a Brunelle. Perfect with a wide range of dishes from Val d’Orcia and the Montalcino and Amiata districts: long pasta (spaghetti, tagliatelle, etc.) with meat and mushroom sauces, mixed roast game and small poultry, soups and mature cheeses.

ALCOHOL CONTENT: 14,5% Vol.