On the nose it gradually unfurls flowers, fruit, spice and flint in an intriguingly absorbing array of earthly wide-ranging aromatics. Sangiovese’s austere structure is firmly in the traditional mould, underpinning progression on the subtly nuanced but very centred palate, which combines warmth, freshness, savouriness and minerality. Award: Bronze at the Decanter Asia Wine Awards 2016 with 87 points.

Ideal with juicy, highly odorous meat preparations.

climate

The vineyards and olive grove forests guarantee perfect sunshine and ripening of the grapes, reaching its maximum expression during the period of harvest, characterized by warm days and cool nights.

soil

The limestone and marl give the wine finesse.

vinification

Varieties: 100% Sangiovese. Harvest: October. Fermentation: in stainless steel tanks at a controlled temperature. Maceration: 15 - 20 days Maturation: 100% in wooden barrels for least 18 months followed by minimum 6 months aging in the bottle.