Terroir: foothill area, medium texture, with clay and limestone, dry and mineral.

Vineyard: 5,100 plants/ha, spurred cordon training system

Production: 50-60q/ha

Varieties: 100% Sangiovese

Harvest: 2^nd half of September

Vinification: 7 days of fermentation on the pomaces in steel tanks at controlled temperature, with delestage and speed cooling

Aging: 6/8 months in concrete tanks. Malolactic fermentation

Alcohol content: 14% vol. – Total acidity: 5,60

Serving temperature: 18-20°C

Organoleptic characteristics: Bright ruby red color. Scents of ripe red fruits; pleasant hints of sweet spices. Balanced and harmonious flavor, with good structure and persistency, soft tannins on the palate.

Food matchings: Tuscan starters, grilled meat, game and medium-aged cheeses.