Once covered by the sea, the sandy-limy-clay soil of Pliocene origin is very rich in fossil shells.
Grapes are hand-picked and meticulous sorted. Only indigenous yeasts are used for both the alcoholic and malo-lactic fermentations. Aged for several months prior to release.
Powerful yet weightless, it presents a beguiling interplay between the aromatic lift of Sangiovese and the darker flavors of the Cabernet Sauvignon. With polished tannins, great persistence, and a lush texture.
- The flagship of the winery, first produced in 1985, this is the wine that most reflects the excellent potential of the Estate and the region.
- Certified organic with biodynamic practices