southern exposure on a gently sloping hillside.

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 85%, Cabernet Sauvignon clone CL15, all on 420A rootstock, and Merlot of unknown clonal origin 15%.

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 in small cement vats. Fifteen 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 currants, licorice, black pepper and a hint of vanilla.

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

Alcohol 13.55%, total acidity 5.30 per thousand, color 14.29, sugar 1.77 per thousand, polyphenols 3,021 mg/l, dry extract 31.24 g/l.