Predominantly Sangiovese, with Sagrantino and a small addition of Barbera. The vines were planted in 1992 to sandy soils with clay and river pebbles, at 420m with a south-east aspect. The wine is fermented naturally and is pressed off after a total of 1 month on skins during fermentation/maceration. The wine is matured in large oak and neutral French barrique for 18 months before bottling.
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