Once the grapes have been picked, they undergo pre-fermentation maceration at a low temperature (5-6° C, 41-43° F); fermentation takes place with particular control of the temperature (not over 27°C, 81° F), pumping over techniques and délestage in order to enhance the fruity and mineral component of the wine. 100% Malolactic fermentation.

Pedoclimatic variables are interpreted by a modern-style Brunello di Montalcino which regularly manages to keep a “southern”, meaty and sunny nature, with an earthy, wild backbone typical of the sector. It is a “surf and turf” character in some ways, which immediately offers up a nose playing on ripe fruit and undergrowth, balsamic and oriental spicy notes, then revealing a tapered, dynamic taste, gradual and rigorous, with a dense supporting sapidity and a firm linear connection at the same time. It is a thoroughbred Sangiovese, which makes its deliciously smoky tone loud and clear already in its youth, though it is destined to become complete with bottle maturation.