(From 2010 Vintage) SOIL TYPE: Soft clay, slightly skeletal. VINIFICATION: Fermentation is in stainless steel vats at a controlled temperature, with milling that includes repassing the must over the grape dregs.Fermentation and maceration take 18 – 22 days. REFINEMENT: A period of 14 – 16 months in wood.Two-thirds are refined in "barriques" and "tonneaux" of French Oak (80% second-use and 20% new), and one-third in traditional casks.
During the vinification and aging phase, we dedicated the most attentive care to the Prugnolo Gentile (native clone of the Sangiovese variety), black Canaiolo and Mammolo grapes. These come from the v...