Classification:
Tuscany IGT
Grapes:
75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc

Climate:
The winter of 2013 and the previous autumn were characterized by above-average rainfall, with temperatures that were not particularly rigid, with the exception of a week in February, in which there was also an intense and abundant snowfall. Spring began with climatic conditions similar to the previous periods and this caused a slight delay in the budding of the vines and in the subsequent phases of flowering and fruit set, despite this having passed regularly; the months of May and June were cool and rainy with a consequent vegetative thrust of the plants.
July and August were dry and hot months, without ever reaching thermal excesses; the vines then continued their activity, making up for part of the delay accumulated at the beginning of the season. Climatically ideal were the month of September and the first fortnight of October, that is the harvest period; in addition to still warm daily temperatures, significant day-night temperature variations occurred which allowed the varieties to complete ripening in the best possible way. Harvesting operations began in the last week of September with a general delay compared to previous years; the excellent weather conditions enhanced the quality of the Cabernet Franc, harvested between 28 and 30 September, while the Sangiovese was harvested in the first week of October. Finally, between 7 and 16 October, with absolutely ideal climatic conditions for the quality of the fruit, the Cabernet Sauvignon grapes arrived in the cellar.

a year of absolute quality.
Upon arrival in the cellar, the grapes are gently de-stemmed and the berries, before being pressed, are carefully selected at the sorting table; here the attention to detail is at the highest levels, it is essential that only the perfect grapes enter the conical winemaking tanks of 60 hl. During fermentation and maceration the musts are slowly transformed into wine; at this stage extreme care is required to maintain freshness and aromas, without neglecting the extraction of color and tannin management aimed at sweetness and elegance. Once the skins and the wine have been separated, the malolactic fermentation begins which, in barriques, enhances the finesse and pleasantness of the wine. The aging process takes place in new French oak barrels for about 18 months. During this period the different batches, vinified separately according to the variety and the viticultural variables, are raised in wood, to then be assembled a few months earlier
bottling.