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

Growing location: Pratolino, Florence.

Vineyard exposure: south-east.

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

Altitude: 450 metres a.s.l.

Gradient: from 20% to 25%.

Age of vines: 20 years more or less.

Planting density: 5000 plants/ha.

Yield/hectare: 6 tonnes.

Harvest: picking by hand in the middle of September.

Wine-making process: soft pressing of the whole clusters. Natural cold static decanting of the must, without clarifying agents nor enzymes, for 24 hours. The fermentation lasts for 20 days.

Maturing: the wine matures and it is bottled, generally, late in the summer following the vintage.

Analytical parameters: alcohol: 14-14,50% by Vol; total acidity: 5 – 5,50 g/l (as tartaric acid).

Tasting notes: bright straw yellow with greenish reflections with notes of elder flowers, black currant, wild sage, passion fruit and a slight toasty note.

In the mouth it is fresh and fruity, flavourful and supple with slight citrus and toasty notes.

Serving temperature: 8 – 10° C.