Wine produced only from the best vintages of Sangiovese.
Grape varietals: 70% Sangiovese (selected from the oldest vines), 15% Sagrantino, 15% Montepulciano.
First vintage: 1998.
Yield per hectare: 50 hL / ha.
Harvest: begins with Sangiovese towards the end of September and ends with Sagrantino and Montepulciano in October. The grapes are hand-picked.
Vinification: maceration tanks are filled by gravity feed. Fermentation in contact with the skins at 28°C. Maceration for about 3 - 4 weeks.
Ageing: the blended component varietals are aged in lightly toasted 500 L barrels for 6 months then in larger 25 hL barrels for 12 months. Clarification occurs in cement vats for 6 months. Bottle ageing for at least 12 months.
Tasting notes: intense ruby red in colour. Olfactory impact very intense and complex with fruity, floral and spicy hints. The taste is structured and elegant, with a remarkable persistence of taste and smell.
Accompanies: flavoursome first courses; grilled meats, roasts; mature hard cheeses.
Serving temperature: 18°C (64.4°F).
Size: 750 mL bottle.