Production area:
In the heart of the Morellino di Scansano DOC zone, mainly from our Preselle and Poggio Maestrino vineyards, in Scansano and Montiano respectively.

Blend and vinification:
90% morellino (sangiovese) and 10% cabernet sauvignon, merlot and grenache, locally called alicante or tinto di Spagna. The wine is fermented and macerated on the skins for 10 days with frequent pumping over the cap for the best possible extraction of polyphenolic substances.
The wines is aged in stainless steel for about 12 months and bottles a year after the harvest. It does not require long bottle ageing and can be drunk immediately.

Serving with food:
Local first courses like pici (thick homemade spaghetti made with flour, water and salt), all white meats and poultry especially cooked without aromatic sauces, soft or fresh cheeses.