Vineyards: Grapes from a selection of all vineyards.
Winemaking: Fermentation with yeasts
indigenous in non-vitrified concrete tanks with maceration for 8-10 days.
Aging: 12 months in large 50 hl wooden barrels
The 2016 vintage began with a mild and little rainy spring, while the summer was very hot with temperatures above average. During the month of September some rains created a milder and perfect climate for the maturation of Sangiovese, enhancing its freshness and giving soft and balanced tannins.