Vines and training: Merlot and a part of Sangiovese; 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 35%.

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. Complex, notes of vanilla, sour cherry, underbrush berries and red currant. In the mouth it is supple with evident tannins and a full body, intense and harmonic.

Serving temperature: 17 – 18° C.