Grapes are hand-harvested, destemmed, and go through the optical sorter to discard any unwanted grapes. The must is kept in contact with the skins for about 20 days in temperature-controlled stainless steel tanks. Remontage is performed every 8 hours with one delestage per week. Malolactic fermentation takes place in large French oak casks of 48 hl. The wine rests for 10 months in used oak barrels and then 4 months in bottle. 20,000 bottles were produced in the 2018 vintage.
Grape varieties: 90% Sangiovese, 10% Merlot
Vineyard age: 16-year-old vines
Grape yield: 60 qt/ha
Soil: Galestro and limestone, mostly clay with gravel-size stones
Tasting Notes: Complex and compelling, offering a mix of pure black cherry and black currant fruit, with earth, spice and leather flavors. Lush and balanced, presenting a long, tobacco-tinged finish.
Tre Biccheri, Gambero Rosso
91 Points, James Suckling
91 Points, The Wine Advocate