Production zone
Township of Montepulciano

Grape varieties
85% Sangiovese, 15% Canaiolo Nero

Training system / Yield
Rammed cordon / 7 tons per hectare (2,8 tons per acre)

Fermentation and ageing
Fermentation with selected yeasts. Malolactic fermentation in stainless steel tanks. 6 month period in small French oak barrels, and additional 12 months in 50 hectoliter
Slavonian oak casks.
Minimum 6 month period of bottling ageing.

Suggestions with food
Flavorful dishes, important entrées, red meat, game,
roasts and aged cheese.

Serving temperature
64° Fahrenheit (18° Centigrade)

Number of bottles produced
65,000

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