||3% Ancellotta, 7% Cabernet Sauvignon, 90% Sangiovese
|Composition of the land
||Clay and silt with a calcareous vein at a depth of 1.5 meters.
||Harvest by hand (2nd and 3rd weeks of September) selecting the best grapes.
||Fermentation at controlled temperatures between 28-30 °C in concrete tanks for approximately 12 to 18 days, punching down the cap several times per day. Malo-lactic fermentation in concrete tanks.
||aged in traditional large (2500 lt and 1500 lt) French oak casks for about 23 months. Brief bottle aging before release.