||20% Merlot, 60% Sangiovese, 20% Syrah
||Vineyards and climate.- Eight hectares of vineyards of an average age of 18 compressed between the Mediterranean influence of the coast and the Apennine chain behind. An intense sea light with the wind of the sea by day and the night the fresh mountain air to slow down the maturation
||Grapes harvested by hand in 15 kg boxes, selected from three selection tables that directly bring the grapes into the open wooden vats without using the pump. The grapes are crushed by hand or "on foot" in the softest of ways, the grapes are accompanied in its process by delicate fulling and sometimes pumping over.
||10/15 days of maceration are sufficient under these conditions for full aromatic extraction and quality tannins
||The wine drawn off after a brief decantation is, by gravity, in barriques of little toasted French oak where it completes the malolactic fermentation. Any decanting following the natural rhythms occurs with the help of compressed air without pump. After 12 months the wine is assembled in cement tanks and stays there for 6 months awaiting bottling.
||Matured in French oak barrels, no more than a fifth new for 15/18 months. The decantings with compressed air or by fall are very kind and limited to the minimum. Aging in the bottle for a year before the sale. Bottling - No clarification, no filtration, rinsed bottles with chlorine-free water.