50,82% Sangiovese, 24,58% Cabernet Sauvignon, 23,51% Merlot, 0,78% Syrah, 0,30% Canaiolo
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 barriques).
2019:
93 pts James Suckling
2017:
92 pts James Suckling
Gold Asia Import Awards
2015:
92 pts James Suckling
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