The typical notes of red fruit become during the maturation more complex thanks to tertiary aromas such as spices, leather, cinnamon and nutmeg that support a mouth of rare elegance in which the tannins expresses great silkiness.
Usually for the Sangiovese takes place during the third week of September, for the Merlot one week before, for the Cabernet and Colorino just across Sangiovese period.
Maceration of 40 days of which 25 are submerged cap fermentation and spontaneous malolactic. The wine mature 36 months in barrique and in oak casks of 20 hl. Then refined in bottle for 24 months.
Alluvial soil with sand Pliocene.
Vine Cultivation System
60 quintals per hectare
Chiusi - Siena