Vinification and aging: The selection of Sangiovese grapes coming from the Le Tre Berte – Pieve di Argiano area in Montepulciano is fermented, thanks to ambient yeasts, in stainless steel vats where maceration lasts circa 18/20 days at a controlled temperature of 28/30°C. After the alcoholic fermentation the wine is transferred into oak barrels of 50 hl where it undergoes malolactic fermentation and where it remains for eighteen months for further refinement. The estate bottled wine is then stored in the cellar for circa six months prior to its release.
Tasting notes: Ruby red color. Mature fruit, flowers and spices on the nose. Freshness, complexity, graceful and silky tannins are the result of a careful selection of Sangiovese grapes. This wine is vibrant and very well expresses the traditional characteristics of the Nobile di Montepulciano area of production.