Soil : Oceanic origin with sandstone and clay streaks

Vineyards : All estate-owned vineyards

Harvest : Manual, destemming by swinging and berries delivered to tanks by gravity

Grapes : Sangiovese Grosso BBS11, from certified organic and biodynamic farming

Fermentation : Indigenous yeasts, controlled temperature

Maceration : Approximately 3 weeks on the skins in concrete vats

Aging : Approximately 3 years in large Slavonian oak barrels

Bottling : Gravity-fed in May/June of the fourth year after the harvest

Closure : one-piece natural cork stopper 49*26 mm with neutrality certification

Made with medium-small bunches from our vineyards to achieve character and balance. The wine is aged for three years in old Slavonian oak barrels and one year in bottle, thus enhancing its complexity and preserving its elegance.