SOIL: medium-textured soil with a good percentage of clay and skeleton grain. The presence of clay enhances the soil’s water capacity, which facilitates the terrain’s management during the dryest seasons, and confers an elegant profile and a good structure to the wines. Vineyard exposure south/west 400m a.m.s.l.

Grape varieties: Sangiovese implant 2010/ 2016 – Ciliegiolo implant 2010 – Canaiolo implant 2016 – Implant density 5000/ha

Vinification: the lightly pressed grapes stay in contact with the skins for 3-4 hours. This is followed by the separation of the must, which undergoes a static pre-fermentative clarification and a fermentation at a controlled temperature of 16° Celsius. After fermenting, the wine rests on the dregs for 7-8 months before bottling.

Total acidity: 6 g/l – Sugar residue: 1,4 g/h

Visual profile: soft pink with light copper hues – Olfactory profile: fresh and lively nose with hints of fresh fruit and gentle citrusy notes – Tasting profile: fresh and tasty palate. Its good structure is perfectly matched by a pleasant sourness.