Hill side with south-eastern exposure.

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). 

The excellent seasonal progression allowed the optimal maturation of the fruit that is some locations reached excellence. Clusters were perfectly healthy and balanced in all components. These characteristics allowed for wines of great structure and excellent polyphenolic components which are ideal for long cellaring.

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 March 5th, 2008 it was taken out to settle in stainless steel tanks at the end of March 2009. 

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 14.3%, total acidity 5.4 per thousand, color 17.32, sugar 1.56 per thousand, polyphenols 3850 mg/l, dry extract 31.6 g/l.