SOIL:  Loam, red clay, and send with skeleton
EXPOSURE:  South-East
AGE OF VINES: 45-60 years 
CULTIVATION: prevalentemente Guyot
AGRONOMIC PRACTICES: Biodynamic agriculture
GRAPE VARIETIES: old clones of Sangiovese, Canaiolo, Malvasia Nera
HARVEST: by hand in special baskets. The time of harvest is decided based on sensory tests.
YEASTS: Indigenous   
HALCHOL-DEGREE:  14,0% vol.
VINIFICATION: the three grapes are vinified together at the same time. Pre-fermentative maceration for ≈ 48 hours, punching manual and replacements to air every 6 hours for about 20 days, post-fermentative maceration for many days. After running off "batonnage sur lies" (thin scum) ≈ 6 months.
AGEING: in French oak casks medium sized (10 Hl) and barriques for 4 years, after 6 months of bottle
PROFILO SENSORIALE: hints of blackberry and cherry, ripe red fruit, plums, tobacco, chocolate and balsamic flavor, fresh soft and pleasantly tannic.
PAIRING: pasta dishes with sauce of good consistency or ragout. White or red meats roasted or stewed, very well with pork, stewed wild boar, and rosted beef steak .

All our grapes, produced by biodynamic method, have been harvested manually, vinified with indigenous yeasts and no physico-chemical treatment in order to obtain a more natural possible wine.