(From 2013 Vintage) Fermentation takes place in stainless steel vats at controlled temperature and maceration lasts for about 12 days for both the Cabernet Sauvignon to the Sangiovese. It is then aged for 12 months in French and American oak barrels and for a further three months in the bottle.
(From 2010 Vintage) The 2010 has elegant aromas of red currants and black cherries intermingled with dried fruits and herbs. Poised and refreshing on the palate with attractive sweet fruit notes balanced by fine tannins and a lively acidity. Very rewarding and complex on the finish, and wonderful to drink now.