Grape varieties: 95% sangiovese, 5% canaiolo
Vineyard: Poggio a' Frati
Planting density: 5 thousand vines/hec
Average yield: 1 kg/plant
Average altitude: 430 m a.s.l.
Maturation: in oak barrels for at least 15 months and tonneaux
Ageing in glass: 12 months
Alcoholic content: 13% vol.
Serving temperature: 18°C
Maceration without stalks is performed at a controlled temperature of 28°C for 10-12 days. Malolactic fermentation occurs in steel vats. Maturation of at least 15 months follows, managed partly in oak casks and partly in new, first-passage tonneaux. The wine is blended in stainless steel vats. Very wide filtration is applied at the bottling stage, which is followed by ageing in glass for at least 12 months.