The Sangiovese grapes used to make this wine come from the oldest vineyards on the estate, and are cultivated to produce a very low yield, ensuring consistently high quality.
Vinification
Fermentation lasts 12 - 15 days. The wine is then partly transferred to stainless steel vats , and partly to French oak barrels for the malolactic fermentation. The wine is then aged for about a year in Slavonian oak barrels, then for a further 14 months in French oak barrels.
