Vines and training: 100% 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: 450 metres a.s.l.

Gradient: from 20% 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: 12,5-13,50% by Vol; total acidity: 5,50 – 6 g/l (as tartaric acid); net dry extract: 27-29 g/l. 

Tasting notes: rich ruby red with floral notes, notes of blueberries, blackberries, prunes and spices.

In the mouth ist is juicy and with a good structure. It is supple and with a defined character. Fresh with round tannins. A long finish.

Serving temperature: 17 – 18° C.