||10% Cabernet Sauvignon, 40% Merlot, 50% Sangiovese
||The season was characterized by cool, rainy winter, with a normal bud. The spring rainy at blossom time, slowed down the set, of course, lowering the burden of production plants. The summer was marked by intense heat almost no precipitation until the first week of September. This has allowed a smooth veraison and excellent ripeness, with cool nights perfect for the development of perfumes and color. The north half of September has led to a lowering of temperatures. The cool season, windy but sunny was particularly favorable for late varieties (such as Sangiovese) who were able to complete their maturation accumulating a lot of potential aromatic and polyphenolic
||The alcoholic fermentation was followed by malolactic fermentation, also in stainless steel tanks.
||The wine was made separately in small stainless steel tanks respecting the varietal characteristics during different stages of fermentation
||Phase lasted 10 months aging in barrels of 2-4 years, the third step because previously used for wine Masseto and Ornellaia. The time spent in small barrels allows the wine to improve its structure by softening the lively tannins.
||Red meats, seasoned game, aged cheeses