Average age of the vineyards: 50 years
Altitude: 450m. above sea level
Exposure: South-West
Yield per hectare: 3,500 kg. of grapes
Colour: Intense and deep ruby ??with an almost impenetrable colour
Bouquet: Aromas of ripe fruit, cassis and raspberry, embellished with elegant hints of tobacco, chocolate and sweet spices.
Taste: Enveloping, with great structure and elegance, with excellent quality tannins that make it extremely suitable even for very long aging.
Alcohol: 14.5%
Acidity: 5.5 g/l.
Gastronomy: It accompanies large red meat and game dishes, very mature cheeses and high quality cured meats.
Serving temperature: 16-18°C
Method of serving: large glasses are recommended and the bottle should be opened an hour before serving if possible.
Grapes: 80% Sangiovese, 20% made up of Barbera, Canaiolo, Montepulciano and Carmenere.

Production techniques
Vinification: After careful manual selection in the vineyard and meticulous selection of the grapes upon arrival of the grapes in the cellar, the grapes are vinified separately in small containers in order to optimize extraction from the skins. The fermentation is carried out without selected yeasts, in full respect of the peculiarities of the territory. The contact with the skins varies according to the variety from a minimum of 18 days up to a maximum of 25-28 days during which short and delicate punching down are carried out .
Maturation: the wine is transferred to small 10 hl Slavonian oak barrels where it undergoes malolactic fermentation and stays here for at least 24 months. During this period some decanting is carried out to clarify it and make it ready for bottling which takes place through almost no filtration and without any clarification, in order to keep all the organoleptic properties unaltered.
Refinement: at least 1 year in the bottle

Manufacturer's notes
The birth of this vineyard dates back to the early 1960s in the heart of Montepulciano downstream of the Temple of S. Biagio thanks to "grandfather Damo", who he cared for with infinite care until 2006, the year in which he passed away.
His passion remains alive since from that year we family have decided to produce this wine u