Wine-making with maceration on the skins for about 10 days. A medium-intensity maceration is performed to achieve a suitable balance between structure and aromas. Gentle pumping over and fermentation at
temperatures of 28-30°C are performed.
The hilly areas of the town of Montalcino (Siena).
It appears intense, very thick red crimson in colour, with tight legs.
Intense fruity notes on the nose.
Full-bodied and rich on the palate with a long and lingering finish. A well-balanced wine, ideal for immediate consumption, although it lends itself to ageing.