Grapes: 40% Sangiovese, 30% Pinot Nero, 30% Merlot
Altitude of Vines: 350-700m a.s.l.
Training System: Spurred Cordon
WINE-MAKING AND AGEING
Production: 6,000 kilos per hectare
Harvest: Hand-picked in crates in September
Fermentation: After soft pressing, on-skins maceration for 24 hours at 10C. The free-run juice is then separated from the must, and spontaneous fermentation takes place for around 20 days, temperature controlled to stay below 18C. Ageing: Minimum 6 months in stainless steel, and minimum 2 months in the bottle.
Colour: Pale, grapefruit pink, turning coppery
Nose: Delicate floral notes with slight hints of clove
Palate: Enjoyable for its balance, persistence and well integrated acidity.