An intense ruby red in color, the wine offers a fruity and floral nose with additional notes of spices and toasted oak. The palate is supple and balanced and the toasty and fruity sensations linger on a fragrant and persistent finish.
Upon arriving in the cellars, the grape bunches were destemmed and the berries carefully selected on sorting tables before being delicately pressed to fully conserve the typical components and aromas, so important for the Sangiovese variety. The must, once in the stainless steel fermentation tanks, was macerated on its skins and worked with soft techniques to guarantee and extraction which was both intense and also controlled to assure elegance and softness of structure. The fermentation lasted approximately week, after which the wine remained in contact with its skins for a further nine to ten days. After being run off its skins, the wine went into 60 gallon oak barrels, coopered principally from French oak, where, by the end of the year, it went through a complete malolactic fermentation. The wine was then racked and blended and aged in French and Hungarian oak barrels for approximately a year. It was then bottled and given an additional twelve months of bottle aging prior to release.