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). 

Winter had abundant snowfall and spring was rainy. The low springtime temperatures delayed the budding and the following phenological stages, such as veraison and maturation. Summer was dry, but not overly hot, which was ideal for the grapes. Production was so abundant that green harvest was necessary. 

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 February 21st, 2005 it was taken out to settle in stainless steel tanks at the end of March 2006. 

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 13.27%, total acidity 5.92 per thousand, color 15.33, sugar 1.76 per thousand. polyphenols 2989 mg/l, dry extract 29.6 g/l.