The grapes, mainly Sangiovese with a balance of Merla, are harvested by hand in boxes, selecting the best bunches, then transported to the cellar where a further selection is carried out during the de-stemming phase. After three days in steel in contact with the skins, the must is drawn off to begin fermentation. The wine obtained matures in steel for twelve months in contact with its own yeasts until bottling, followed by at least one year of aging in the bottle.
Tasting notes: opens with notes of blueberry and cassis and a reference to the undergrowth all wrapped in spicy notes of black pepper. On the palate the olfactory sensations are confirmed, the tannin, pleasant and not very intrusive, is accompanied and supported by the roundness of the fruit. The mouth remains clean and fresh and seeks another sip.