Grapes
100% Sangiovese grosso
Production area
Montalcino
Altitude
from 250 to 400 m a.s.l.
Type of soil
Soil rich in fossils, with marl and limestone, medium clay mixture, rich in limestone, with toface schists. Calcareous soil with a tendency to be poorly fertile and not very deep. Soil of Eocene origin, with sub-alkaline pH, with medium consistency.
Alcohol
14.5 % vol.
Fermentation
The grapes are destemmed and lightly crushed to open the berry, then placed to ferment in steel vats filled to no more than two-thirds of their capacity. Fermentation is carried out with selected yeasts for about 12-15 days at an initial temperature of 18°C up to 27°C. This is followed by a maceration period of about 20 days at 28-30°C. Pumping over and delestage are carried out to aid the extraction of the noble substances from the skins.