Monitoring and maintaining the cordon with short pruning in late winter. Nutritional supplements with organic fertilizers manure to early winter before bud burst. Periodic toppings for vegetation control and production control with manual selection of the grapes before veraison. Light defoliation after fruit setting. Organic farming. Handpicking in small baskets.


Skin maceration is carried out for about 20 days in steel vats and cement vats. Alcoholic fermentation is started with selected yeasts. Malolactic fermentation is completed in vats, then 40% of the wine is aged in vats and 60% in used oak tonneau, medium toasting. After almost 24 months the wine is bottled in October 2017. Released after at least 1 year ageing in the bottles.


about 10.500 bottles

Yield per ha

63 tons per hectare

  • Sangiovese 90% – Merlot 10%
  • Alcol: 15 % by vol.
  • Vineyards: 1,5 ha planted in 1999 – 2 ha in 2005
  • Altitude and Soil: 250-350 mt s.l.m. Layers of marly chalk and sand with presence of clay
  • Exposure: south, south-east
  • Soil: layers of marly chalk and sand with presence of clay

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