100% Sangiovese
The grapes for La Tonda were picked on August 31st and September 6th.
Fermentation for 18 days in amphora and 30 days in stainless steel tanks with the use of indigenous yeasts. The maceration on the skins lasted 25 days.
One part in amphora until April and then in barrique and tonneau, the rest in used barrique and tonneau for 15 months.
2015:
92 pts Wine Spectator
96 pts James Suckling
90 pts Veronelli
2014:
92 pts Wine Spectator