Soil : Oceanic origin with sandstone and clay streaks

Vineyards : All estate-owned vineyards

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

Fermentation : Indigenous yeasts, controlled temperature

Maceration : Approximately 2 weeks on the skins in concrete vats

Aging : Approximately 6 months in new Slavonian oak barrels

Bottling : Gravity-fed in March of the second year after the harvest

Closure : Nomacorc Select Green 300 44*24

Made with part of the must drained from the selection of Brunello di Montalcino grapes. It rests in a low-temperature, nitrogen-filled tank, awaiting the first vat of Brunello di Montalcino to be drawn off so it can be vinified on its skins. This produces a wine with a pale color and low tannin content, making it extremely drinkable while preserving the flavors of a Sangiovese red wine and the character of Montalcino.