||Made with grapes from the La Fuga vineyards located in the south west Montalcino area, on the Camigliano historical side.
||Altitude: about 350 m. a.s.l.
|Plants n. x hectare
||4000–5500 plants per hectare.
||Fermentation occurs at a controlled temperature of 26-28 °C (78,8°- 82,4° F) in stainless steel tanks. Maceration for about 12 days.
||1 year. At least 6 months in 30-40hl (792-1.056 gal) Slavonian oak.
||Steak, games and aged cheese.