Production area: Bertinoro, hilly area 150 m
a.s.l. , sandy-clayey soil
Grape variety: sangiovese
Grapes: 100% Sangiovese
Harvest time: first and second week of October
Average yield per hectare: 40 quintals
Cultivation method: spurred cordon
Vine Density: 3,300 vines per Ha
Year of planting: 1991
Harvest: wine produced only in the best vintages,
with hand picking of the best grapes. From the
oldest vines with low grape bunch density, we
select the finest berries from small, widelyspaced bunches.
Wine making process: destemming and pressing. Alcoholic fermentation with wild yeasts at controlled
temperature. Long maceration, for over a month, partly with whole bunches and stems. Malolactic
fermentation in oak barrels, refining for 2 years in new French oak barrels and for at least 12 months
in the bottle.
Ageing potential: over 25 years
Organoleptic features: intense garnet red colour with orange shades. Fruity bouquet, enriched by
notes of small red berries and maraschino cherry. Balsamic and spicy. Dry, clean and complex in the
mouth, with long aromatic persistence. Well-structured.
Notes and food pairing: this wine is rich and structured, suitable for long ageing. A fine wine for
important dishes, spit-roasted and grilled meat, game, elaborate meat dishes and mature cheeses.
Serving temperature: 16 – 18° C