Grapes: Mainly Sangiovese with small percentage of Cabernet Sauvignon and Merlot
Area of production: hilly slopes at 250-350m above sea level, south, south/westerly exposure
Name of the Cru: Poggio Noceto, Poggio, Viavalle, Ponticello
Type of soil: Clay and loam depending on the grape variety.
Training system: spur cordon with 6/8 buds
Yeald per hectare: max. 70q/ht
Harvest: end of September, beginning of October
Vinification: When harvest has been completed, the vinification process takes place in stainless steel vats where the grapes are individually kept at controlled temperature of 25°-28°C. Maceration lasts 15-18 days with regular plunge down of the cap.
Ageing and affination: Once the alcoholic fermentation has taken place the wine is kept in small Slavonia oak barrels (barrique) for 12 months. The wine undertakes at least 5-6 months of affination in bottles before it is released to the market
Colour: intense ruby red
Nose: Clear notes of mature red pulp fruits with hints of spices, coffee, vanilla, plums, chestnuts and tobacco.
Taste: the palate is round and full, with smooth tannins. Long finish with fruits returns.
Food pairing: Best with Italian salami, succulent dishes, grilled meat, mature cheeses.