||75% Merlot, 25% Sangiovese
||The cool and rainy spring has allowed the restoration of groundwater and caused a delay of vegetation, with a budding one week later than average. In May and June, the nights were cold. The large temperature difference between night and day has allowed the grapes to synthesize a very large aromatic properties. During the summer the temperatures have stabilized below the seasonal average and only in the last two weeks of July have increased. The heat of August and September partly compensated for the delay. The sun and the night wind in early September over the temperate and cool nights have encouraged the production of highly concentrated and elegant wine, with tannins and seeds matured gradually and progressively during the season
||Merlot: The third week of September Sangiovese and Cabernet Sauvignon: The first week of October
||Maceration for 22 days on the peels.
||Fermentation tank: Stainless steel thermo-conditioned.
||12 months in barriques (55% new French oak, 5% new American oak, 40% of a step and French oak).