The must ferments in stainless steel vats at a controlled temperature of 28° C for 35 days.
After fermentation, the wine rests for 18 months in tonneaux. It is then bottled and refined for at least another 4 months before releasing.
Bright ruby red colour. Intense olfactory impact, with hints of black cherry and wild berries warmed by hints of leather and tobacco. Full bodied and well structured, warm and ripe, supported by a vigorous tannic texture, which shows all characteristics of the best Sangiovese.
Sizes and special packaging 75 cl bottles.