Grapes: Sangiovese 80%, Merlot 20%

Harvesting periodlast week of September

Grape picking method: Manual

Soil type: Medium, tending to clay

Exposure :south-west

Altitude:300/400 m over sea-level

Total hectares of vineyard: 30 hectares

Training system: spurred cordon

Vine density: 5.200 vine per hectare

Yelds: 8 tons per hectare

Vinification methods :
The grapes, that are carefully selected at the moment of the harvest, are submitted to soft squeezing and the stripping of their stalks, after which the must product is left to ferment in stainless-steel vats at a controlled temperature (29°C), with selected yeast.
The maceration during for 14 days.

Maturation methods: six months in stainless-steel vats and three months in bottle