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. Defense with organic control. 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 the wine is aged in French and American oak used tonneau, medium toasting.After 4 and a half years ageing the wine is bottled in April 2019.Released after at least 6 months ageing in the bottles.


about 2.000 bottles

Yield per ha

63 tons per hectare

  • Sangiovese 80% – Merlot 20%
  • Alcol: 14,5 % by vol.
  • Vineyards: 1,5 ha hectares planted in 1999 e 2 ha in 2005. Plants per ha: 3.700 – 5.000
  • 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