Ripe grapes are left on the skins for about 10-12 days. Fermentation takes place at controlled temperatures of 27-28°C. Pumping-over is performed frequently for a short while, and the saignée or "bleeding off" technique is used to increase the richness of noble polyphenols. Once removed from the skins, wine is kept in steel containers to complete malolactic fermentation. Then wine is aged in French and American oak barrels for 10 months.
85% Sangiovese, 10% Merlot and 5% other red grapes.
The hilly areas of Vinci and a few neighboring towns.
Intense rimson red color.
It features fruity and spicy notes of cherry, vanilla and cinnamon.
The aroma profile is consistent with the palate, which also offers smooth tannins promising a long finish.