Our wine composition is 85% Sangiovese, 10% Cabernet and 5% Merlot
Soil type: the dark brown soil is quite rocky, but has a lot of natural freshness to provide the correct and important balance necessary to bring grapes to fully natural maturity without stress for the vine. The grapes are harvested in the first ten days of October.
Cultivation of vines: it starts from a pruning of about four two-eyed rockets per vine set with a low spurred cordon. Due to the slope of the land sometimes it is necessary to use mechanical equipment to prevent weeds from developing.
Green Pruning: the first pruning removes a few centimeters in length and the pruning is repeated as the vegetation grows. Sometimes, in a very fruitful year, it is possible to reach up to 5 prunings. This keeps the vineyard clean and tidy, to keep the treatments at a minimum (4 to 7 a year) . During June and July the expert eye of the winemaker controls the growth leaving only a few grapes to achieve a high quality product.
Macerazione: maceration takes place by putting the grape skins for 8/12 days in small stainless barrels to ferment, then aging in bottles for 3 to 4 months.
The scent of the wine is fine and fruity with hints of dried fruit.
You can best enjoy our wine with roasted or grilled meats, game and aged cheeses.
Our wine has a ruby color and a full austere flavor with notes of freshness.
The wine should be served at a temperature of 18/ 20 C
Alcohol 13,5 %
The early harvest of the olives, before complete ripeness, produces an oil with a very low acidity and with that typical “pizzichino” tingling taste of Tuscan oil.
We opted for a cold pressing in the ancient millstone mill that enhances the aromas and perfumes of this absolutely genuine product.