
90% Sangiovese, 10% Colorino del Valdarno
Vinification: In stainless steel tanks at a controlled temperature of 25-28° C, maceration on the skins for approximately 20 days.
Maturation and ageing: 2 years in French oak casks and large barrels; 1 year in the bottle.
Areas of production: Argiano
Vineyards: Vallocaia
Soil type: Sandy clay
Altitude: 300-320 m.a.s.l.
Orientation: South
Vine density: 6,940, 9,260 vines/ha
Years of planting: 1991, 1998
Training system: Rod and spur pruning and Guyot
Production per hectare: 4-5 tonnes
Annual production: 10,000 bottles (made only in the best years)
First vintage: 2010