94% Sangiovese, 4% Syrah, 2% Colorino.
Between end of August and beginning of September.
Alcoholic fermentation with the use of indigenous yeast and maceration on the skins lasted 15 days, depending on the individual lots. Malolactic fermentation took place in large, Slavonian oak casks.
6 months in oak and a minimum of 3 months in the bottle.
91/100 Silver medal - The Drinks Business
Silver medal - Global Organic Masters
90/100 Smart buy - Wine Spectator
5 Stars Guida Toscana La Repubblica