||Approximately 50% of the grapes originate from Querciabella’s Maremma vineyards the remainder is grown in Greve. Altitude: 350-450 m s.l.m. Exposure: north-south.
|Composition of the land
||Ruffoli: the disintegration of quartz and feldspar sandstone produces deep and loose soil with sandy silt and strong presence of large stones. Banditella: a mixture of silt and alluvial sand, with areas of gravel and surface pebbles that can be traced back to the Pleistocene.
||Microvinification of all grape. After gentle de-stemming, the grapes are transferred into three and five-ton oak fermenters, where they undergo a brief period of cold maceration in preparation for a slow and natural fermentation process – which is prompted by the presence of ambient (indigenous) yeast – under carefully monitored, temperature-controlled conditions. The completion of primary fermentation leads to a phase of post-fermentation maceration during which daily tastings serve to track tannin development and stability. The wine is then separated from the skins by draining the tank by means of gravity flow.
||Only the resulting ‘free run’ is used when the wine is racked into barrels (French; 225 liter;20% new oak; tight grain for Cabernet Franc; tight-to-medium grain for Syrah and Merlot). Full malolactic fermentation occurs in the barriques followed by 16 months of élevage. Finally, the blend is made and moved into cement tanks for an integration period of 6 to 8 months before bottling.