||55% Merlot, 45% Sangiovese
||The spring is characterized by the abundance of rain, with temperatures well below average. Rain and wind during flowering in June resulted in clusters with smaller berries, especially Sangiovese and Merlot. However, the summer months, including September, were warm and sunny and the absence of problems related to water scarcity have encouraged a high level of maturity of all varieties
||Merlot: The third week of September Sangiovese and Cabernet Sauvignon: The first week of October
||Maceration for 25 days on the peels.
||Fermentation tank: Stainless steel thermo-conditioned.
||24 months in barrels of oak split: 90% new and 10% of a step.