NV
Alcohol 13.5%

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Soil:
Clayey tuff, very rich in skeleton

Average Altitude of the Vineyards:
300 meters above sea level

Density Per Hectare:
4,000

Training System:
Cordon bilateral balanced

Grape Varieties:
Sangiovese with Cabernet Sauvignon choice

Vinification:
Long maceration on the skins with frequent pumping over; maximum temperature freely made up for to 33 degrees Celsius

Aging in Wood:
In small French oak barrels of 225 liters per second passage 12 months

Bottle Aging:
At least four months

% Total Acidity:
5.85

Dry Extract %:
32.72

pH:
3.64

Total Polyphenols:
4143.00

Sensory Analysis

Colour:
Intense ruby red with garnet hues deep, clear

Smell:
Austere and inviting, with hints of wood which has matured well blended with the fruit, intense and complex bouquet

Taste:
Powerful in the body, which is important in the structure, but soft and mellow

Serving Suggestions:
At a temperature of 20 degrees Celsius, in large glasses with mouth closed