Grapes: Sangiovese 90% - Other red grapes 10olc.

Soil: Diversified, from mixtures of clayey sands and fine sands with marine Pliocene sediments.

Planting system: Guyot and Spurred Cordon 4,400 vines per hectare - Average age of vines in production 20 25 years.

Production per hectare: 70 quintals

Microclimate: The microclimatic conditions are made favorable by moderate temperature changes during the year. The proximity of the lakes of Montcpulciiino, Chiusi and Trasimeno as well as Mount Amiata. influence positively i1 clima clel territorjo.

Vinification and fermentation: After a soft destemming and crushing, a slow macaration is carried out, which lasts for 16-18 days at a controlled temperature that never exceeds 28 ° C. Numerous daily replacements are carried out and diminish with the end of fermentation. Malolactic fermentation takes place within the month of December. The two-year refinement takes place in medium-sized Slavonian oak barrels and in small French oak barrels. A further lflinarnrrto in Jr b 8 me: i.

Organoleptic characteristics: Intense garnet in color, it has a delicate and penetrating aroma with memories of ripe plum fiber. The taste is dry, warm and robust. It goes perfectly with red carnjes, game and mature cheeses. It is advisable to uncork it 2 hours before it is cooked or decanted in a jug. Serving temperature 18 '- 20 "C.