The aromatic complexity that is appreciated in a glass of Sangiovese requires long ageing in the cellar and a good refining in the bottle. In fact, only with time and meticulous work is it possible to best express the potential of this variety.





The vinification area holds stainless steel vats where the alcoholic and malolactic fermentation take place: without the addition of selected yeasts, the wine is kept at a controlled temperature before being transferred to the traditional Slavonian oak barrels for ageing. In these rooms, there is also the wine stock and, after ageing in wood, the bottling area.





As per tradition, only Slavonian oak barrels (with an average capacity of 30hl) are used for ageing our pure Sangiovese: this variety, with its austere and demanding character, requires a long time in wood in order to best reach its aromatic balance for both Brunello and Rosso di Montalcino.