Soil: Clay/silt, whit a good skeletal structure, high in organic substances, with good nitrogen-carbon ratio. Higher in active limestone, which makes it ideal for the quality of the wines.
Cultivation of the vineyard: The vines are cultivated using biodynamic techniques, only copper, sulphur and biodynamic preparations are used for defence against disease. We work to increase the humus through green manure and biodynamic soil preparations. No synthetic chemical products are used.
Harvest: Late September to early October, depending on the year.
Grape varieties: Sangiovese, Sagrantino, Montepulciano.
Vinification: The grapes are all harvested together by hand, and fermented with indigenous yeasts in open vats in contact with the air without temperature, control, according to the traditional method. During fermentation, the skins are punched down into the must by hand three times a day by breaking the cap.
Ageing: A minimum of 2 years in large Slavonian oak casks, aged between 5 and 70 years. Bottled without filtration or addition of sulphur dioxide.
Bottle ageing: 6 months. Available in 75cl and 3l bottles.
Tasting: A deep ruby red, it offers incredible intensity and persistence on the nose, with spicy sensations and fruity flavours of cherry and blackberry. It is a persuasive wine, with unique expressions of territory and typicity, with extraordinary class and elegance.
Pairing suggestions: It goes very well with spicy, red meat main courses, braised beef, and fatty, mature cheeses.
Serving temperature: 18°C. Uncork at least one hour before serving.
Bottling data shown on the label, year 2019:
Total sulphur dioxide: 34 mg/Lt
Volatile acidity: 0.82 gr/Lt
Total acidity: 5.32 gr/Lt
Alcohol content: 14,5%
Dry extract: 29 gr/Lt
Residual Sugars 1 gr/Lt