From the Winery:
Varietals:100% Sangiovese (approved grapes and winery selected).
Growing method: Double 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 for winemaking.
Winemaking: Light destemming and crushing; alcoholic fermentation at controlled temperatures with frequent pumpovers; medium maceration on the skins with constant sampling and chemical analyses to determine the optimal date for racking.
Aging: In 12 to 54 hectoliter Slavonian and French oak barrels (5-10% barriques) for 1 year followed by aging in the bottle for at least 6 months.
Enologists: Laura Sutera Sardo, Paolo Caciorgna
Agronomists: Laura Sutera Sardo, Lucia Sutera Sardo
