49,58% Sangiovese, 50,42% Cabernet Sauvignon.
Between the end of August and mid September.
Separate fermentation for the two varieties in stainless steel tanks with the use of indigenous yeasts. Alcoholic fermentation and maceration on the skins lasted up to 20 days, depending on the wine lots. The malolactic fermentation was completed in wooden casks.
18 months in oak wood of which 85% French barriques (225 lt) and 15% large Slavonian cask (only for Sangiovese)
2016:
94 pts James Suckling
91 pts Veronelli
2015:
93 pts Vinous
90 pts Wine Spectator
92 pts Wine Enthusiast
92 pts James Suckling
92 pts Veronelli
2013:
92 pts James Suckling
90 pts Decanter