Bottling
After bottling, the wine is stored in bottles in our cellars for another 4 months before being released for sale.
Winemaking
The harvest is done by hand and then transferred to stainless steel tanks. Fermentation is carried out exclusively by the natural yeasts of the grapes, without the addition of commercial yeasts.
Aging
After pressing, the wine is aged for about 10 months in French oak barriques. For this we use only used barriques to give space to the expression of the autochthonous Sangiovese grape.
Food Pairing
Aged cheeses, red meat, and most Tuscan dishes