|Composition of the land
||Clay, well drained sandy silt, with high concentrations of magnesium and iron.
|Plants n. x hectare
||7,936 vines/Ha (3,211 vines acre)
||Began the first week of September with Merlot followed by Syrah and ending with Cab Sauvignon the last week of September. All grapes are hand picked with further manual selection upon the arrival at the winery with the use of a sorting table.
||De-stemming and then soft pressing to avoid overly-rupturing the grape skins. Fermentation: In temperature controlled stainless steel tanks. Malolactic fermentation: In temperature controlled stainless steel tanks.
||8 months in second passage barriques.
||An ideal pairing with various meat dishes, cold cuts and medium-matured cheeses, including Italian pecorino. It should be enjoyed slightly chilled, with seafood dishes such as mullet in tomato sauce, poached fish and Livorno-style salt cod.