||55% Merlot, 45% Sangiovese
||Spring was characterized by an abundance of rain, with temperatures well below average. Rain and wind during flowering in June resulted in clusters with fewer grapes, especially in Sangiovese and Merlot. However, the summer months, including September, were hot and sunny and the absence of problems related to water scarcity favored an excellent level of maturity of all varieties.
||Merlot: The third week of September Sangiovese and Cabernet Sauvignon: The first week of October.
Maceration on the skins for 25 days. Fermentation tanks: Thermo-conditioned stainless steel.
||24 months in split oak barriques: 90% new and 10% one step.