This cuvée is made entirely from the Sangiovese grosso grape. A Brunello di Montalcino from domain Cerbaiona, the vines used to craft it are grown in three blocks planted in 1978, 1983 and 2000 respectively. The farming is organic on the 32 hectares of land. Diego Molinari vinifies the grapes following traditional methods. Fermentation takes place in concrete vats using only indigenous yeasts. As is stipulated by the appellation’s criteria, maturation takes 36 months in 20-litre Slavonic oak barrels. There is little stirring during the maturing process. The result is a characterful wine rich in notes of ripe, red fruit and cacao. The tannins offer a structured palate with excellent length. Serve this wine at 16-18°C and decant it around two hours before tasting. It can be enjoyed in its youth or after a few years of ageing. We recommend pairing this wine with a dish like roasted duck, slow-cooked lamb or grilled beef.