Made from 85% Sangiovese and 15% Canaiolo. This wine is produced through a SELECTION PROCESS. At the end of July the vine is pruned in order to remove excess grapes, leaving a maximum amount of 1.5kg. of grapes per plant, then in October when the grapes are ripe the harvest begins by hand-picking the better grapes.

The TRADITIONAL FERMENTATION PROCESS occurs in stainless steel vats, is temperature controlled and takes 10 – 12 days. During that period the skins of the grapes, forced upward by the gas produced by the transformation of the sugars of the must into alcohol, are pushed back down into the mixture. They are removed from the mix when the liquid has obtained the right amount of flavour and colour from it. Temperature is very important during this stage - it also affects flavour and colour

This wine requires a minimum maturation of at least one year in French oak barrels. This type of oak softens the tannins making them more pleasant without taking away their function of adding structure to the wine. It is also suitable for ageing which depending on the year is was produced can be aged from 2 to 8 years. It should be served at room temperature and is considered a classic wine to accompany all meals.