Southern exposure on rolling hillsides.

Poggio Sant’Enrico Piccolo planted in 1978, Poggio Sant’Enrico Grande planted in 1995 at a density of 2.80x0.80 meters (~9x3 ft), equivalent to 4,464 vines/ha (1,860/ac).

Trained to a bilateral cordon with vertical shoot positioning.

100% Sangiovese, Clone SS-F9-A 5-48 on 420A rootstock.

Deep, sedimentary, with sandy clay and limestone.

Is characterized by wines of excellent quality, with high polyphenols and alcohol levels. These characteristics have contributed to well-balanced wines with a flavor profile particularly true to variety and to its territory, ideal for a very long cellaring .

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

It was placed in small (lt.225) new French and American oak barrels for 12 months.

In our temperature controlled cellar for over 45 months.

Dark, deep, blackish-ruby hue.

Bold and intense, with black fruit and plum aromas, black pepper, walnut and hints of vanilla.

Full-bodied palate with exceptional black fruit intensity. Big structure with supple tannins and a long, persistent finish.

Alcohol 13.94%, total acidity 5.3 per thousand, color 18.8, sugar 1.0 per thousand, polyphenols 3,935 mg/l, dry extract 32.5 g/l.