Production area: Bertinoro, hilly area 150 m
a.s.l. , sandy-clayey soil
Grape variety: sangiovese
Grapes: 100% Sangiovese
Harvest time: end of September-beginning of
Average yield per hectare: 50 quintals
Cultivation method: spurred cordon
Vine Density: 3,300 vines per Ha
Year of planting: 1991
Wine making process: after hand-picking of grape clusters, destemming and pressing. Alcoholic
fermentation with wild yeasts at controlled temperature. Average maceration time: 14-21 days.
Malolactic fermentation in stainless steel tanks, refining in first- and second-hand-passage French oak
barrels for 16-18 months and for at least 12 months in the bottle.
Ageing potential: over 20 years
Organoleptic features: intense garnet red colour with orange shades. A structured wine with
prevailing hints of ripe fruit, maraschino cherry, plums, small red berries, balsamic, spicy, with tobacco
notes; elegant and lingering.
Notes and food pairing: this rich and structured wine is suitable for long ageing. It is well matched
with grilled or spit-roasted red meat, game, elaborate white and red meat-based dishes and mature
Serving temperature: 16 – 18° C