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.
When first racking and malolactic fermentation are complete the wine begins ageing in 225l. Slavonian and American oak barriques (“carati”), for about 10 months.
It is bottled 14 months after the harvest.

Serving with food:
Best served with red or white meats, rabbit, truffle dishes (black Norcia truffles) and semi-mature cheeses.