60% Sangiovese, 37% Cabernet Sauvignon, 3% Merlot.
Between mid September and the beginning of October.
Alcoholic fermentation with use of indigenous yeasts in stainless steel tanks at 22 - 28°C / 72 - 82°F for 7 to 15 days and subsequent maceration on the skins. Malolactic fermentation in oak and stainless steel.
18 months in stainless steel and oak.
92/100 James Suckling
91/100 James Suckling