Sangiovese (80% approximately) and petit verdot located in the southern hills of Montalcino (220 m MSL). The soil is brown in color with a clay-loam texture, calcareous plaques and a rounded skeleton. Temperature-controlled maceration and alcoholic fermentation in stainless steel tanks (28-29°C). Only sangiovese aged for a few months in oak barrels, then assembled with petit verdot and rested in bottle before release. Ruby red in colour with violet highlights. Intense aroma with notes of ripe fruit like cherries, prunes and blackberries. Smooth and full in the mouth with a good structure and nicely balanced tannins.