Grapes:
100% Sangiovese
Winemaking:
Traditional method medium-long maceration with frequent pumping during the punching down in order to break and spray the cap for greater extraction from the skins. All with manual processing.
Ageing:
One year in steel and 48 months in barrels of oak casks of 50 hl.
Bottle aging:
More than six months.
Alcohol (ABV):
14.53 %
Net dry extract:
30.16 g/l
Volitile acidity:
0.78 g/l
Total acidity:
28 g/l
Free sulfur dioxide:
5.35 mg/l
Sulfur dioxide total:
120 mg/l

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