Production Area: Montalcino township.
Variety of the grapes: Sangiovese, colorino
Ground: Medium mixture with remarkable skeleton presence.
Height: 250 m above sea level
Harvest period: from September 20th to October 10th
Quantity harvested: Grapes: 6,5 t/ha Wine: 45 hl/ha
The grapes were cut and pressed, then the fermentation process takes place. The grape peels and the must fermentation lasts about 20 days.Racked off the wine is stored in containers in tempered rooms, in order to help the malolactic fermentation.
Ageing: 3 months, a part in Slovenian oak barrels and a part in French oak barrels.
Bottle ageing: minimum 3 months before selling the wine on the market.
Average annual production: 10.000 bottles of 750 ml.
Alc. by Vol.: 13,00%