The wine is fermented in stainless steel tanks. Wild yeast fermentation and subsequent maceration last 2 to 3 weeks. Between 0 and 30% whole clusters (non-destemmed grapes) are used, the percentage changing according to the vineyard... Read More
Ruby red with orange shades. Notes of red fruits with pronounced tertiary aromas. Sour cherry, well integrated with a gentle spiciness of coffee and clove.
Sangiovese harvested from vineyards in Montalcino’s northern, eastern and southern sectors combines to make a lively and balanced Brunello, its bold dark cherry flavors woven with notes of thyme and mint. A hint of orange... Read More
Intense ruby verging on garnet. Soft, warm and velvety, harmonic, rich in fruits and persistent in the mouth. Intense, ethereal melting into scents of sweet violet and iris, with hints of spices such as tobacco, cinnamon and leather.... Read More