Obtained with Sangiovese grapes for about 95%, with a 5% of Ciliegiolo, Canaiolo and Vaiano, planted together as per tradition. After destemming, all the grapes have fermented in contact with the skins for about three weeks, with some pumping over or punching down. After pressing it aged in chestnut and oak barrels of 10/20 hl for about 1 year, to then it refines for another 6 months in the bottle before being marketed
$150.001500ml
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