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The vineyards are south oriented. In front, the Mount Amiata, protecting the area. To the west, the sea is 30 miles away, bringing constant breezes. A perfect microclimate. The soil here is rich in clay, mixed with brittle slates and alluvial sediments. Add to all this the presence of a water spring right under the vineyards, a great source of nourishment for the roots, mostly throughout hot summers. In the vineyards, we will only find Sangiovese grapes for Rosso and Brunello. The average height of the vineyards is 350m above sea level.
Harvest at the beginning of October, picked by hand and collect in large cases to bring to the cellar. Pressing and fermentation in stainless steel tanks, the temperature of fermentation is from 25° to 28° C. Soaking of 15 to 20 days, drawing from the vats and drip of dregs of pressed grapes. The beginning of refinement in stainless steel takes place in March-May. Ageing takes place in both tanks and barrels for a few months (minimum 3 months).
Limpid, bright, intense red ruby color. Fresh fruits and light marasca notes. Harmonically dry, has nerve and freshness with good aromatic persistence. It is ready to be drunk, really persuasive. Serve at a temperature around 18°C. Can be aged for 2 to 3 years. Ideal with pasta with meat sauce, risotto, poultry, mushrooms and truffles dishes; also with aged cheeses, such as Parmigiano Reggiano and Tuscan Pecorino.