Vines and training: 100% Merlot; Guyot counter-espalier training system.

Growing location: Pratolino, Florence.

Vineyard exposure: south, south-east.

Type of soil: calcareous, not very deep, skeletal (clayey shists – galestro).

Altitude: from 400 to 450 metres a.s.l.

Gradient: from 25% to 30%.

Age of vines: 25 years more or less.

Planting density: 5000 plants/ha.

Yield/hectare: 7 tonnes.

Harvest: picking by hand at the end of September, first 10 days of October.

Wine-making process: destemming and crushing of the clusters. Fermentation and maceration with the skins in steel tanks with temperature control for 15-20 days for an optimal extraction of the colour.

Maturing: after being racked a few times, the wine matures and it is bottled, generally, at the end of the autumn following the harvest.

Analytical parameters: alcohol: 12,5-14,00% by Vol; total acidity: 5 – 5,50 g/l (as tartaric acid); net dry extract: 27-29 g/l.

Tasting notes: intense ruby red with purple reflections. Intriguing and intense with notes of red fruit, red currants, blueberry and spicy and toasty notes.

Elegant, great structure, powerful with evident tannins, balsmic notes, long and enveloping persistence.

Serving temperature: 17 – 18° C.