Sangiovese (approximately 80%) and Petit Verdot, grown out of Montalcino area (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 take place in stainless steel tanks (28-29°C). The Sangiovese is aged for a few months in oak barrels, then blended with Petit Verdot and rested in the bottle before release. The wine has a ruby red color with violet highlights. It has an intense aroma with notes of ripe fruits like cherries, prunes, and blackberries. On the palate, it is smooth and full-bodied, with good structure and well-balanced tannins.