Soil: Clay/silt, with good skeletal structure, high in organic substances, with a 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, using only copper, sulphur and biodynamic preparations for defence against disease. We work to increase the humus through green manure and biodynamic soil preparations. No synthetic chemical products are used.
Harvest: By hand, from mid-September to mid-October.
Grape varieties: Sangiovese, Sagrantino, Montepulciano.
Vinification: The selected bunches are harvested by hand from vines that are over 40 years old, fermented with a minimum dose of sulphur dioxide with indigenous yeasts, in open vats in contact with the air, without temperature control. During fermentation, the skins are punched down into the must 3 times a day by hand, breaking the cap, according to traditional methods.
Ageing: Minimum three years in large Slavonian oak casks, ranging in age from 10 to 70 years. Natural decanting through racking and oxygenation during the first months. The wine is bottled without filtration.
Bottle ageing: 6 months. Marketed in 75cl and 3 litre bottles.
Tasting: Concentrated ruby red, with garnet hues. On the nose it expresses a broad and complex panorama, with rich fruit and at the same time oak offering decisive toasted notes. in the mouth it has a powerful impact, with silky tannins leading to a long finish.
Food pairings: Excellent with roasts, grilled meats, braised meats and game.
Serving temperature: 18°C. Open at least one hour before serving.
Bottling data on the label, year 2015:
Total sulphur dioxide: 35 mg/L
Volatile acidity: 0.67 gr/L
Total acidity: 4,5 gr/L
Alcohol content: 14,5%
Ageing potential: 15 years at least.