VINEYARD: 10 Ha in south-eastern Montalcino, 25 year old vines, espalier and Guyot training-system, 4.500 plants x Ha. 50% Sangiovese, 50% Cabernet Sauvignon.
WINEMAKING: Grapes are handpicked the first week of October and fermented into red wine in stainless steel tanks at controlled temperature with selected yeasts; maceration last for 10 days. The wine ages for 10 months in a mix of 30 Hl Slavonia oak casks and French oak tonneaux, prior to bottling and release on the market.
|50% Sangiovese, 50% Cabernet Sauvignon|
||Red / Dry|
|VINEYARD||2 Ha. situated in Castelnuovo dell’Abate, south-eastern part of Montalcino. 30 year old vines, density up to 4.000 plants per Ha.|
||Clayey soil rich in iron oxides with veins of sand, lying on a block of volcanic chalk [Tufo]|
|Sangiovese and Cabernet grapes are hand-picked the last week of September, destemmed and pressed. The resulting must ferments in stainless steel tanks for 2 weeks at controlled temperature with selected yeasts. The wine ages for 14 months in French oak tonneaux. The wine matures for 3 months in bottle prior to commercial release.|