Production Area
In our new densely planted vineyards at Poggio Maestrino, Montiano, overlooking the Argentario and island of Giglio, the jewel in the Maremma coast’s crown.

Blend and Vinification
80% Sangiovese and 20% Merlot.
The carefully selected grapes are harvested with a maximum yield of 2 kg per plant. Vinification begins with soft crushing followed by long maceration on the skins (20-25 days) and soft pressing of the fermented skins. The wine is then left on the fine less so that malolactic fermentation begins. The wine is aged in stainless steel for about 1 year and continues for another 16 months in new Allier and Nevers oak barriques. It is bottled without particular treatment or filtering to preserve the organoleptic features and ageing potential.

Serving with food
First courses like pappardelle with hare sauce, game based second courses, duck breast with pomegranate or pork filet with balsamic vinegar, and mature pecorino or goat cheese.