Case of 6 bottles.
Made from 100% Sangiovese Grosso grapes, hand-harvested in late September from the Pian Bossolino (350m) and Poggio al Sole vineyards (150m). The vineyards are cultivated with the spurred cordon method with a density of 7,000 plants per hectare. Yield is a maximum of 700 grams of grapes per plant. Yields were down across the region due to the high summer heat and concentration of the fruit is very good.
Maceration and fermentation take place in large Slavonian oak vats, where the must temperature does not exceed 25 degrees Celsius. The period of contact between must and skins in no longer than 18 days, with frequent pumping over and delestage. Yeasts are selected to respect the personality of the grapes and not to intrude.
The wine is aged for 24 months in French-oak Botte (26HL), then 6 months prior to bottling the wine is transferred to stainless steel tanks. The wine remains in bottle for 18 months before release. 22,000 bottles produced. Alc./vol. 14%
Tasting Note: Mid-ruby/purple colour. Aromas and flavours of cherry jam, red currant, and wild raspberry with earthy/floral notes of dried herbs, pepper, and vanilla spice. Still youthful, with tight tannins, but the structure is there, and the finish is long and elegant. Decant for at least an hour, and if possible cellar for 12-15 years.
Menu matches: Pair with medium- to full-bodied dishes, particularly grilled red meat (beef tenderloin or lamb), game, braised meats, or classic pasta dishes with meat-based sauces.
Reviews/Third-Party Scores: 95 points James Suckling.com; 93 points Robert Parker; 91+ points Ian d'Agata.