The grapes, harvested at the end of September – beginning of October. they undergo a soft pressing, fermentation in stainless steel at a controlled temperature of 25-28 ° C and extraction of the noble compounds of the skin with the aid of periodontal repassing and delestage. The maceration on the skins has a duration ranging from 21 to 24 days ni. The wine is aged for 36 months in barrels of average new size. Before being commercialized, the wine is aged for 18-24 months in bottle.

Beautiful intense and virrating color of our best expression of Brunello. The nose immediately attacks the senses and is a “subtle” explosion of pleasures, from tobacco to cocoa, to liquorice with hints of rhubarb and cloves. Its strong territoriality also manifests itself in the mouth, with its structure and acidity well coherent with each other, never prevailing over one another, which will guide the wine towards new and always splendid evolutions. Truly a great aging wine.