Soil composition: Mixed clay, galestro, calcareous rocks, very rich in skeleton
Average altitude of the vineyards:  250-350 m above sea level
Density of vines per hectare:  5,000
Training system:  Unilateral spurred cordon
Grape variety:  Sangiovese grosso
Harvest:  Manual harvesting of the grapes in small perforated crates, delicately unloaded onto the vibrating table that allows the grapes to be dosed uniformly, facilitating the workers who will perform the manual selection on the sorting table. Six workers meticulously check the grapes, so as to be able to remove unwanted components, such as damaged or unripe grapes and bunches, leaves and foreign bodies before reaching the destemmer hopper.
Vinification:  Intense extraction with frequent pumping over in the initial stages of fermentation, followed by medium quiescent maceration on the marc. Careful temperature control, the maximum of which is raised to 29 degrees centigrade and allowed to drop freely until racking.
Wood aging:  8 months in large Slavonian oak barrels
Bottle aging:  Minimum 4 months in a conditioned room
 
Organoleptic analysis
Color:  Bright ruby ​​red color
Aroma:  On the nose hints of ripe red fruit, mixed with spices of black pepper, thyme and notes of Mediterranean scrub
Taste:  Strong and intense entry on the palate, supported by a full body, enveloping tannins and great balance between acidity and alcohol content. From the drinkable sip, it closes on a long and fruity finish.
Service:  Serve at a temperature of 18-20 °C, in a medium-large glass.