6/8 months in oak. 6 months in bottle.
The grapes of the individual plots are harvested manually, vinified and aged separately. The winemaking process varies according to the climatic trend that affected the year. Fermentation takes place with indigenous yeasts conducted at a controlled temperature.
From the union of different parcels, a ruby red wine is born, with hints of ripe red fruits, from blackberry to strawberry, with velvety tannins, elegant and persistent but not invasive on the palate. a fresh Sangiovese, with a strong drinkability, the result of the important temperature variations between day and night.