From the Winery:
Varietals: 45% Cabernet Sauvignon; 5% Cabernet Franc; 50% Sangiovese
Growing method: single spurred cordon.
Harvest: Control of the ripening grapes and selection of the best ones; manual gathering of the grapes in small baskets; quick transfer to the wine cellar.
Winemaking: Light destemming and crushing; partial pressing; light carbonic maceration; alcoholic fermentation at controlled temperatures with frequent pumpovers; medium maceration on the skins.
Aging: Aged in barriques and 12 Hl barrels of French oak for 18 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
