grapes are harvested at the end of September, selecting the best bunches in our vineyards of Cinqueterre, where the most represented vines are the autochthonous Sangiovese, Pollera, and Massaretta with a small percentage of international Merlot, however strongly established in this territory. Grapes are made into wine in a mixed blend in respect of raw materials and skins, with maceration of medium duration (maximum 15 days), without forcing too much the operations of pumping over and delestage, which must be soft and never too frequent, to extract progressively only the best from the pomace. Fermentation takes place at a controlled temperature of 28 °C.

After racking and light pressing of the fermented pomace, the wines remain on their fine lees and undergo 3 weeks of malolactic fermentation, at the end of which they are racked a couple of times and undergo a light sulphuration before being transferred into wood (French oak barrels of 500 liters, 1/3 new, 2/3 of second and third use). The aging in wood usually lasts 8 months, the bottling takes place during the summer period of the year following the harvest, when the tannins are properly rounded, and the wine's profile has acquired the necessary complexity.

Color: intense ruby red with very deep and bright purple reflections
Bouquet: an explosion of clear and well-defined fruit, with a dense presence of small red and black fruits, fresh and fragrant, and an elegant candy, which increases the charm and complexity, among which stand out the cherry, black currant, and blueberry. In the background precious and well recognizable sweet spicy notes (caramel, black cocoa, vanilla) and pleasant, fresh, and exceptionally light balsamic notes
Taste: excellent tannic texture and gustative structure, supported by balanced acidity and a lot of volume and body, which round off the tactile perception, until the tannins become silky and enveloping. Savory and persistent finish, which ensures its pleasantness and great drinkability.

Wine to be paired with earthy first courses and roasted red meats. Excellent for meditation. Optimal serving temperature 16 - 17 °C.