The 2012 autumn and the 2012/2013 winter were among the rainiest of the last few years. True spring began in mid-April when it stopped raining and there was a sudden change in temperature featuring extremely high daily averages. Summer began with wet soils but the high temperatures and the sunshine accounted for homogeneous bunches. The year was really shaped in September with the Summer-like temperatures during the day followed by drops of about 15 degrees during the night allowing for perfect polyphenolic ripeness and giving way to a quality harvest with healthy, perfectly ripe grapes. The 2013 Sangiovese offers deep color and a remarkable structure; the Cabernet an impenetrable color with a surprising aromatic framework; and the Petit Verdot gives a velvety roundness.

Fermentation and maceration takes place in stainless steel tanks at controlled temperatures between 75.2°F and 80.6°F with approximately 14 days of skin contact. After racking and malolactic fermentation in steel tanks, the wine is aged for 21 months in French oak barriques and 20% new tonneaux.

90% Sangiovese, 5%, Cabernet Sauvignon, 5% Petit Verdot