Clay - vineyards to south and southeast - altitude: 280-300 mt. s.l.m.
Prugnolo Gentile (90%), Canaiolo and Mammolo (10%)
After an hand-made harvest during the first week of October, the wine is fermented in temperature controlled stainless steel vats (28°C), with a long maceration on the skins for 18-20 days.
The wine is in part aged in French oak tonneaux and in part in Slavonian oak barrels (20 hl) for 18 months and then refined in bottle for at least six months.
A deep ruby red wine, with an intense aroma of red ripe fruit and some notes of spices and cherry jam. Elegant, velvety and smooth.