WINEYARDS LOCATION: Northeast, 200 - 220 meters above sea level in the municipality of Montalcino.

COMPOSITION OF SOIL: Predominantly clay-limestone with a good presence of skeleton.

YEARLY YIELD PER HECTARE: 55 q.li.

WINE HARVEST:Manual, with a preliminary selection of grapes in the vineyard.

PICKING TIME:From late September to early October.

WINE-MAKING AND REFINING:The freshly harvested grapes are crushed-stemmed and fermented in 50 hl thermo-conditioned stainless steel vats. This is followed by maceration of the grapes on the skins, the duration of which can vary from 3 to 4 weeks. This permanence depends on the degree of ripeness of the grapes. Next, malolactic fermentation takes place in 30 and 50 hl stainless steel tanks. After that, the aging period begins. This phase is carried out for 60% in 30 hl Slavonian oak barrels and 40% in 5 hl French oak tonneaux, for a duration that can vary from a minimum of 24 months to a maximum of about 30 months. Following bottling, it is aged in the bottle for at least 4 months, at the end of which the product will be ready for sale, having passed, however, 5 years after harvest.

COLOR: Limpid, deep ruby red.