Grapes: Sangiovese 80% - Other red berried grapes 20%.

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: 80 quintals

Microclimate: The microclimatic conditions are made favorable by moderate temperature changes during the year. The proximity of the lakes of Montepulciano, Chiusi and Trasimeno as well as Mount Amiata, positively influence the climate of the territory.

Vinification and fermentation: Slow fermentation is carried out with a maceration of about 10 liters at a controlled temperature that never exceeds 28 ° C and numerous daily restorations. Malolactic fermentation occurs spontaneously within the month of December. This is followed by an aflation in steel which is able to bring out the fruity component of the grape varieties to the maximum and to give the wine its typical freshness.

Organoleptic characteristics: Ruby red color. At smell it is delicate and rich in typical local scents. The taste is pleasant, fresh and enveloping softness. Its excellent drinkability makes it suitable for everyday use. It goes well with red first courses, white cami and medium-aged cheeses.
Serving temperature 18 20'C.