Production area: Bertinoro, hilly area 150 m
a.s.l. , sandy-clayey soil
Grape variety: sangiovese
Grapes: 100% Sangiovese
Harvest time: end of September
Average yield per hectare: 60 quintals
Cultivation method: spurred cordon
Vine Density: 3,300 and 5,000 vines per Ha
Year of planting: 1994 and 2003
Wine making process: after hand-picking of grape clusters, destemming and pressing. Alcoholic
fermentation with wild yeasts at controlled temperature in stainless steel tanks. Average maceration
time: between 7 and 9 days. Malolactic fermentation in stainless steel tanks, refining on own yeasts.
Aged partly in stainless steel tanks and partly in oak barrels.
Ageing potential: from 6 to 10 years
Organoleptic features: intense red colour. A structured wine with prevailing hints of fresh fruit,
cherries, plums, small red berries, balsamic, moderately spicy. Juicy, fresh flavour, a pleasant and
elegant wine with good persistence.
Notes and food pairing: This wines rich and structured wine is suitable for medium ageing. Best
served with first courses and grilled meat, it is also excellent with oily fish due to its fresh aromas and
medium body.
Serving temperature: 16 – 18° C