From the Winery:
Varietals: 70% Sangiovese, 20% Syrah, 5% Merlot; 5% Cabernet-Sauvignon.
Growing method: Single spurred cordon.
Harvest:Control of the maturation and selection of the best grapes; manual gathering of the grapes in small baskets; quick transfer to the wine cellar.
Winemaking: Light destemming and crushing; alcoholic fermentation at controlled temperatures with frequent pumpovers; medium maceration on the skins.
Aging: Aged in barriques and large French and Slavonian oak barrels for 10 months followed by aging in the bottle for at least 4 months.
Enologists: Laura Sutera Sardo, Paolo Caciorgna
Agronomists:Laura Sutera Sardo, Lucia Sutera Sardo
