From the young vineyards surrounding the Val di Suga Cantina, on the north-facing hills of Montalcino. Soil is rich in clay - perfect for growing full-bodied Sangiovese grapes.
Fermented in 100 hl. stainless steel containers. Maceration lasts approximately 15 days at a controlled temperature of 30°C. Next the wine is matured in Slavonian oak barrels for 15 months. Finally it is aged in the bottle for 3 months.