Number of bottles produced
Vine training system and density
Spurred cordon, 4800 plants per hectare
Deep alluvial soil rich in silt and sand, mixed with irregular rocks: mostly gravel and alberese
Manual during the second half of September
Fermentation and maceration for 20 days in big open-tops oak barrels
24 months aging in big oak barrels, and eight month in cement
A deep ruby red with elegant orange shadows. In the nose, it expresses itself as a symphony of aromas going from an intense smell of cherry, strawberry, and violet to a fresh wild herbs aroma. For a Rosso di Montalcino, the wine is structured and refined, with a broad and smooth mouth and a long after taste.
