The Sangiovese grapes were given a fermentation process aimed at conserving to the maximum degree aroma and freshness in the wine. After a ten day period of skin contact, the wine went into large oak casks where the malolactic fermentation took place and a twelve month aging period began. After the bottling in the spring of 2018, the wine was given a further period of approximately twelve month of bottle aging before commercial release.
An intense ruby red in color, the wine offers fruity aromas with violet and vanilla notes. On the palate, the wine is ripe, supple and balanced with tannins supported by a vein of acidity that brings out flavors of blackberry and cherry. The wine is persistent and mineral on the finish and aftertaste.
