Vine
95% Sangiovese  5% merlot

Wine production
The best grapes from the castle vineyards, harvested by hand, are quickly taken to the cellar.  After delicately pressing and removing the grapes from the stalks, the alcoholic fermentation  in the skins is carried out, in short fermentations, individually monitored with great care, so that the pumping of must over the grape dregs and the shedding are carried out in the ideal measure and times for each must.

The wine, therefore, spontaneously takes the malolactic fermentation to its conclusion, only partly in wood (casks of medium capacity or barriques of new French oak).  In the following 16/18 months before bottling, the wine ages in casks of medium to large capacity – from 15 to 35 hectolitres – and in barriques of French oak of 225 litres.

A wine that rewards the more patient consumer, since it requires a long ageing in bottles.

Links

• Last vintage
• Guide:
  2007, 2006, 2005, 2004, 2003, 2001, 2000, 1999, 1997

Awards

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