Southern exposure on rolling hillsides. 

Planted in 1995 at a density of 2.80x0.8 meters (~9x3 ft), equivalent to 4,464 vines/ha (1,860/ac). 

Trained to a bilateral cordon with vertical shoot positioning. 

Sangiovese Clone A548 80%, Cabernet Sauvignon clone CL15 10% and Syrah clone 470 10%, all on 420A rootstock. Other grapes present in the vineyard but not utilized are Canaiolo, Colorino and Merlot. 

Sandy clay with limestone from the Pliocene era (6 million years ago). 

Continental winter with abundant snow, strong winds and frosts. Spring and summer were fairly dry, with record breaking temperatures in the summer with peaks over 40°C (104°F). A providential rain prior to the harvest allowed the grapes to reach optimal maturation. Harvest quantities were 30% below average. 

Small lot fermentation at 25-30°C (77-86°F) using indigenous (wild) yeast. Fifteen day maceration with frequent aerations, pump-overs and punch-downs of the cap for optimum polyphenol extraction. 

Placed in new French and American oak barrels on Febrary 10th , 2004 it was taken out to settle in stainless steel tanks at the end of February 2005.

In our temperature-controlled cellar for over 45 months.

Dark, deep, blackish-ruby hue.

Bold and intense, with blackberries and licorice, black pepper and a hint of vanilla.

Full-bodied palate with exceptional dark fruit intensity and spice. Big structured with well-integrated, supple tannins and a long, persistent finish.

Alcohol 11,1%, total acidity 5.1 per thousand, color 14,74, sugar 1.2 per thousand, polyphenols 4,082 mg/l, dry extract 32,67 g/l.