||5% Cabernet Franc, 20% Sangiovese, 75% Sauvignon
|Composition of the land
||Lime and clay with a considerable presence of gravel size stones.
|Plants n. x hectare
||6,900–11,000 plants per hectare.
||Grapes are firstly selected during harvest in the vineyard and then on the sorting table when they arrive to the winery; they are destemmed and the whole berries are immediately put into French oak fermenters and a portion into stainless steel. Alcoholic fermentation: The temperature is computer controlled, the must is kept in contact with the skins for about 30 days where manual pigiage and remontage are done frequently, throughout the day every 4–6 hours and one delestage is done per week. Malolactic fermentation: french oak barriques (70% new and 30% used one year).
||16 months in barriques, 12 months in bottle.
||Pasta dishes served with sauces of red meat or game, baked pasta, roasted red meat dishes, cheeses.