57% Sangiovese, 31% Merlot, 12% Cabernet Sauvignon
Between September 5th and October 5th
Alcoholic fermentation with the use of indigenous yeasts in stainless steel vats at 22/28 °C and maceration on the skins for a maximum of 10 days. Malolactic fermentation in oak and stainless steel.
18 months in stainless steel and oak (Slavonian oak barrels and used barriques).
2017:
92 pts James Suckling
Gold Asia Import Awards
2015:
92 pts James Suckling