Vineyard elevation: 260/780mt. A.s.l. – exposure: South – West.
Grapes: Sangiovese 80% Prugnolo Gentile and other black grape varieties 20%.
Harvest: from 13 September to October 14, 2013.
Vinification: fermentation in vats with maceration of 25 days at a temperature of not more than 30° c.
Aging: thirty-four months in small and medium-sized French oak barrels in our cellars of Earth at a constant temperature. After bottling was aged in the bottle for about two years in air-conditioned environment.
Main analyses: 14.00° Alcohol-acidity 5.50 – 31.00 dry extract – pH 3.5
Serving suggestions: traditional Tuscan dishes, red meats, game and mature cheeses.