The winery is located in the southern part of Montalcino, between Sant’Angelo in Colle and Castelnuovo dell’Abate. The 35 hectares of vineyards are located at an altitude of around 250 meters above sea level.
The winery’s terrain, protected by the surrounding hills and nearby Mount Amiata, is influenced by the Mediterranean Sea and enjoys a warm and well-ventilated climate. These characteristics make this area particularly suited for the cultivation of Sangiovese. The vineyards have different characteristics even though they are close to each other.
The soil is mainly calcareous clay which produces wines with fine and complex aromas, good acidity and optimal extracts. Some vineyards have iron particles in the soil which create a striking landscape due to the typical red color of the iron. The wines produced in these vineyards are of high quality and with good notes of minerality. And some of the vineyards with pebbly terrain produce wines with good structure and higher alcohol content.
The diversification of the terrain, the clonal selection, and the harvest broken up into different time frames for optimal grape cultivation make the best use of the land. Organic manure is used and studies are conducted on winter pruning and arable farming management to always respect the entire ecosystem.
Light destemming and crushing; alcoholic fermentation at controlled temperatures with frequent pumpovers; long maceration on the skins with constant sampling and chemical analyses to determine the optimal date for racking. Aging: In 12 to 54 hectoliter Slavonian and French oak barrels for 3 years followed by aging in the bottle for at least 8 months.
