Soil: clayish and limestone in the heart of Montalcino, Toscana.
Vine training system and density: spurred cordon and guyot, 6600 vines/hectare
Yield: 45 quintals/hectare
Vinification and ageing: fermentation and maceration for 15 days in open-tops oak tuns, further ageing of 34 months in barrique and tonneau, followed by a passage of minimum 12 months in bottle.
Very deep red with purple shadows, a large bouquet of black fruits, forest floor, pine wood with a hint of white rose and jasmine
Distinctive texture of well-bound tannins paired with a great minerality, a slight bitterness develops as after-taste.
Serve with roast meat, aged cheeses and pasta. Serving temperature from 16 to 18°C.