the grapes of this "single vineyard", located in the highest, most suitable, and healthy point of the winery, are harvested towards the beginning of October, to exalt the ripe tones, the thickness, and the concentration. Vinification is done with the utmost respect for the raw material, without ever exaggerating with mechanical actions on the skins of Sangiovese, a grape variety that does not tolerate intensive and too marked extraction strategies. Fermentation is done at a controlled temperature of 28 - 29 °C and the period of contact with grape marc lasts about 25 days. At the end of the fermentative process, racking and pressing take place, then the wine undergoes malolactic fermentation in vitrified cement tanks and is racked a couple of times before being transferred into the wood.

The wine ages, as a great "thoroughbred" Sangiovese deserves, resting in large traditional 25/30 HL Slavonian oak barrels at a controlled temperature of 20°C for about 15 months, after which the wine is blended and prepared for bottling, which is usually done in the late spring of the second year following the harvest.

Color: brilliant ruby red with elegant garnet reflections
Bouquet: the rich fruity freshness of cherry and marasca cherry, mixed with ethereal and spicy tones and other elegant tertiary scents due to the aging in oak barrels, especially notes of cocoa powder and roasted coffee
Taste: typical tannins of the great Sangiovese of Tuscany, elegant, thick and lively but never completely tamed on the palate, supported by a good acid shoulder that ensures perspective and improvement in the bottle for a period even very long; savory and enveloping finish that rewards the drinkability and clean style of this wine.

The most elegant and "territorial" red wine of our range, whose lively and robust tannins and important acidity are an excellent match for the great stews of game and regional gastronomy, such as pheasant and wild boar stews. Optimal serving temperature 16 - 17 °C.