Grapes: 50% Merlot, 40% Sangiovese, 10% Pinot Noir
Altitude: 650/700m a.s.l.
Plant density: 4,500 vines/ha
Training System: spurred cordon
WINE-MAKING AND AGEING
Yield: 60 quintals/ha
Harvest Period: beginning of September for the Pinot Noir and mid October for the Merlot and Sangiovese.
Harvesting method: manual, in boxes
Fermentation: all three varieties are fermented separately for a period of about 20 days at a controlled temperature below 25°C. Ageing: 80% of the mass rests in used barriques for 18 months while the remaining 20% is aged in new oak barrels for the same time. Bottle: bottled in September. The wine is released after 6 months in the bottle
Colour: deep red/purple Nose: red berries and jams. Toasted notes present but not overpowering; crisp, with hints of white pepper. In the mouth: vibrant acidity, silky tannins with excellent persistence.