Rising among the hills of the Val d’Orcia, the Sangiovese vines embody the elegance and expertise of one of Italy’s most beautiful provinces. The vines are harvested by hand during the second half of September. The fruit is immediately transported to the winery and vinified in steel vats, where alcoholic fermentation is triggered by native yeasts. Regular punching down and pumping over of the cap during the 20-day maceration ensures a delicate and complete extraction. The cuvée is then decanted into large oak casks where it is aged for 36 months before being bottled.
The pale red colour enhanced by brick tints is complemented by an ample, complex bouquet revealing aromas of vanilla and tobacco leaf. On the palate, fine and elegant tannins perfectly blend into a fruity aromatic structure, characterised by black cherry and balsamic aromas.