Number of bottles produced
Vine training system and density
Spurred cordon and guyot, 5000 plants per hectare
Mix of different Montalcino soils from both expositions
Manual during first week of September
100% whole cluster fermentation, with 10 days of carbonic maceration in closed steel tank
12 month in concrete vats and steel
Slim and linear in the mouth, very good drinkability, at the nose, very fruit-forward, typical of the carbonic fermentation. The colour is a bright red. Great minerality, a slight bitterness develops as an after-taste. Serve with roast meat, aged cheeses and pasta. Serving temperature from 16° to 18°C.
