Vinification: after randomly sampling the grapes in order to determine the optimal degree of ripness the best Sangiovese grapes are hand picked, squeezed and left to ferment in stainless steel vats at controlled temperature. Maceration and fermentation last approximately 20 days at constant temperature during which daily “delestage” is performed. Once the fermenting process is terminated the wine is put in french oak tonneauxs of first, second and third passage where it is left for approximately 12 months where the malolactic fermentation occurs. The wine is then bottled and left to mature for six months before going on sale.Characteristics: color is intense ruby red with a fragrant nose that recalls red fruits. The wine is of excellent structure, well balanced, with soft tannins and good persistence.