The hilly zones in Montalcino (Siena).
Vinification and maturation:
Maceration on the skins takes place during fermentation and lasts approximately 15-20 days, together with frequent, gentle pumping over. Fermentation occurs at a controlled temperature of 30-32°C. Maturation takes place in Slavonian oak barrels for at least 2 years.
Intense, purple-red in colour, it is clear and shows very close tears.
Intensely perfumed on the nose, with fruit aromas including blackberries, blackcurrants and cherries
In the mouth, the alcohol sharpness is supported by soft tannins and well balanced acidity. It is full-flavoured and with a long lasting persistence.