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The grapes are destemmed and fermented in small stainless steel tanks. Extraction is exclusively by gentle manual pigeage (immersion of the skins) to maintain a refined structure and balance. Maceration lasts about 15 days, after which the wine is drained and lightly pressed.
The wine is then aged for 18 months in used French oak barriques, allowing subtle micro-oxygenation without the wood dominating the wine’s character.
This wine is the estate’s most textural expression: the elegance of Sangiovese is combined with the spicy and slightly balsamic complexity of Colorino, making for a structured yet supple wine.
Serving temperature: 16-18 °C
