| Grape varieties |
60% Sangiovese, 30% Merlot |
| Climate |
Altitude: 300-400 m. a.s.l. |
| Soil composition |
Soils of calcareous clay flysch and modified marls along with sandstone blocks. |
| Cultivation system |
Mono-lateral cordon de Royat pruned to four spurs. |
| Harvest |
September and October and entirely manual. |
| Vinification |
Fermentation: a pre-fermentation maceration solely for the Merlot grapes, four days in duration and utilizing dry ice. Fermentation: separately for each individual variety, induced by selected yeasts and carried out at controlled temperatures. Extraction: pumping over, deslestages (rack and return), and a mechanical punching down of the cap of skins in the tank; skin contact: from 15 to 30 days. Malolactic fermentation: in small oak barrels. |
| Ageing |
12 months in 60 gallon French oak barrels either new or used once previously, followed by a minimum six month period of bottle aging before commercial release. |