Production area: Bertinoro, hilly area 150 m
a.s.l. , sandy-clayey soil
Grape variety: sangiovese
Grapes: 100% Sangiovese
Harvest time: late harvest, after natural
complete ripening and drying
Average yield per hectare: 40 quintals
Cultivation method: spurred cordon
Vine Density: 3,300 vines per Ha
Year of planting: 1991
Wine making process: Alcoholic fermentation with wild yeasts at controlled temperature. Very long
maceration with whole grapes and stems. Malolactic fermentation in oak barrels, refining for 2 years
in French oak barrels and at least 18 months in the bottle.
Ageing potential: over 25 years
Organoleptic features: Garnet red colour. A full-bodied, persistent wine, with ripe tannins balanced by
low residual sugars. Elegant aromas with hints or ripe fruit, maraschino cherry, blackberries, small red
fruits. Balsamic with notes of cocoa, tobacco and spices.
Notes and food pairing: This wine is rich and structured, suitable for long ageing. A fine wine for
important dishes of roasted or stewed game; try it with blue, mature cheese typically served with
fortified wines. Excellent with dark chocolate or alone as a meditation wine.
Serving temperature: 14 – 16° C