In stainless steel tanks at a controlled temperature of between 25 and 28°C, maceration on the skins for about 20 days

2 years in tonneaux and large barrels, both made of French oak, 1 year in bottle

The nose is deep and complex, with hints of iris, citrus and small black fruits, complemented by elegant balsamic notes. On the palate it is progressive, long, with a tannicity of rare finesse. The highest expression of Sangiovese di Vallocaia. Red meats and game, truffles and porcini mushrooms, mature cheeses. Appreciable even without accompaniment.
Serve at 20° C

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In stainless steel tanks at a controlled temperature between 25 and 28° C, maceration on the skins for about 20 days.

18 - 20 months in French oak tonneaux and 12 months in bottles.

The bouquet is ample and enveloping, distinguished by notes of red and black berries, balsamic and spicy; the taste is savoury, full and structured with dense tannins. It is a perfect accompaniment to red meats, roasts, game and mature cheeses.
Serve at 20° C.

In stainless steel tanks at a controlled temperature between 25 and 28° C, maceration on the skins for 15 - 20 days.

20 - 22 months in large oak casks and at least 6 months in bottles.

Elegant, with typical scents of iris, rose and red fruits that integrate with balsamic notes after a few years of refinement in the bottle; balanced and rightly tannic, structured to the taste. A wine of great typicality that accompanies pasta dishes with elaborate sauces, red meats, truffles, soft and mature cheeses.
Serve at 18 - 20° C

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In stainless steel tanks at controlled temperature between 21 and 23° C, maceration on the skins for 8 - 10 days.

12 months in large casks and 3 months in bottle.

On the nose it expresses the floral and red fruit notes of young Sangiovese combined with nuanced spicy notes; on the palate it is moderately structured, savoury and pleasant to drink. Accompanies the entire meal.
Serve at 16 - 18°C

In stainless steel tanks at a controlled temperature between 12 and 14° C.

Approximately 6 months in steel tanks and 3 months in the bottle.

Broad and expressive, with intense varietal aromas of citrus, passion fruit, broom, boxwood and currants. With good structure and pleasant acidic freshness, it goes well with risotto and pasta dishes with delicate sauces, fish dishes, seafood and fresh cheeses.
Serve at 8 -10° C

Temperature-controlled steel tanks between 14 and 16° C

Approx. 3 months in steel tanks and 2 months in bottle

Exuberant and complex bouquet with hints of white peach, strawberry, raspberry, cherry and fleeting floral notes of rose. On the palate it is voluminous, enveloping and savoury. Easy and satisfying to drink, it is very versatile in its combinations.
Serve at 8 -10° C

In stainless steel tanks at controlled temperature of 25-28 °C; maceration of the skins for 15-18 days.

12-16 months in French oak tonneaux and about 6 months in the bottle.

Intense ruby color, rich bouquet characterized by hints of berries, balsamic and vegetables. On the palate it is juicy, velvety and full, long and with a persistent finish.
Serve at 16-18°C

In stainless steel tanks at a controlled temperature between 25 and 28° C, maceration on the skins for about 20 days.

12 - 16 months in French oak tonneaux and 12 months in bottles.

The nose is typical and elegant with notes of blueberries, ivy and ink combined with a balsamic spiciness. Concentrated, soft and enveloping on the palate. To be paired with red meats, game and mature cheeses. Pleasant even without accompaniment.
Serve at 20° C

In stainless steel tanks at a controlled temperature between 25 and 28° C, maceration on the skins for about 20 days.

18- 20 months in French oak tonneaux and 12 months in bottles.

Clear scents typical of the vine: elderberry, blackberry and violet integrated with intense balsamic and vegetable notes; powerful and structured on the palate, with vibrant tannins. Very long-lived. Goes well with red meats, stews, game and mature cheeses.
Serve at 20° C