Wine obtained from vines grown in the Sienese hills, planted at high densities; with careful management of the greenery and rigorous thinning of the bunches, it can be achieved
a maximum yield of 700/800 grams per vine.
The grapes harvested manually in boxes are immediately taken to the cellar and subjected to a rigorous selection, both in the bunch and in the berries, through two sorting belts.
The de-stemmed grapes end up in the tanks by gravitational fall; the alcoholic fermentation and the maceration of the skins take place for about 25-30 days. The racked off wine is immediately decanted into French oak barriques where it undergoes malolactic fermentation. At the end of this phase, the wine is blended and returned to barriques again for a further year of maturation.
After bottling, it ages for 12-18 months.

DATA SHEET
Area of ??origin: Municipality of Sarteano (SI)
Height above sea level: 320-380 msm
Soil: clayey-silty loam
Plant density: 6,666 vines per hectare
Training system: spurred cordon
Harvest period: from the first half of September
Yield per hectare: 40-50 quintals of grapes
Vinification: in contact with the skins for about 25-30 days in stainless steel tanks
Dry Extract: 27.41 g/l
Total acidity: 5.39 g/l