||20% Cabernet Sauvignon, 70% Sangiovese, 10% Petit Verdot
||Altitude: 160 m. a.s.l. Exposure: facing south-west.
||Low pruned-spur cordon-trained
||The Sangiovese harvest generally takes place in late September and is done by carefully hand- selecting the grapes, which are then transported to the winery in crates. The harvest of Cabernet Sauvignon and Petit Verdot is in mid-October.
||The fermentation takes place in steel tanks at controlled temperatures. The maceration takes place over 15 days with frequent pumping pressing. Elevation: at the end of the racking, the wine enters the phase of elevation that takes place in oak barrels for about a year.