Manual harvest of the Sangiovese grapes, from hillside vineyards in Greve. Alcoholic and malolactic fermentation in lined cement vats. Ageing for 10 months in the same vats, 2 months of which were on the lees. Minimum 3 months of bottle refinement before release. 

Intense ruby red in color. Wide and varied bouquet, dominated by cherry, blackberry, and pomegranate. Fresh and fruit-driven on the palate, with soft tannins and velvety texture. Persistent long finish.

Red meat, salami, and medium-aged cheeses.