The weather conditions were quite unusual on vintage 2021. Despite the frost of last April, the drought suffered in the summer months and the early ripening of the grapes, the wines yield healthy grapes and the quality is excellent.

After racking, all three grapes are fermented in steel tanks for two weeks. Ageing takes place over 8-9 months in tonneaux of second and third passage.

Altitude: 280-480 m a.s.l.
Density: 5.500/6.600 plants/ha
Exposure: South, south-west/south, south-east
Training: spurred cordon and guyot
Soil: Sangiovese is grown on a calcareous clay soil, commonly known as Alberese. Cabernet Sauvignon and Merlot are planted on the loamy soils close to the Arbia river valley.

Varietals: Sangiovese 60%, Cabernet sauvignon 25%, Merlot 15% Alcohol: 14% Vol. Total Acidity: 5.46 g/l pH: 3.44 Non-Reducing Extract: 28.98 g/l Total Polyphenols (in Gallic acid ): 2304 mg/l

Autumn was very rainy and quite cold. Winter was mild and not particularly rainy. Spring therefore continued with average temperatures and scarce rainfall. Summer arrived on time with the solstice starting, as early as June 20th, to record maximum temperatures above 86°F. Finally, the month of October displayed all its typical characteristics: lower temperatures during the night, an alternation of rainy and sunny days, which produced grapes of excellent quality.

After racking, all three grapes are fermented in steel tanks for two weeks. Ageing takes place over 8-9 months in tonneaux of second and third passage.

Altitude: 280-480 m a.s.l.
Density: 5.500/6.600 plants/ha
Exposure: South, south-west/south, south-east
Training: spurred cordon and guyot
Soil: Sangiovese is grown on a calcareous clay soil, commonly known as Alberese. Cabernet Sauvignon and Merlot are planted on the loamy soils close to the Arbia river valley.

Varietals: Sangiovese 60%, Cabernet sauvignon 25%, Merlot 15%
Alcohol: 14% Vol.
Total Acidity: 5.46 g/l
pH: 3.44
Non-Reducing Extract: 28.98 g/l
Total Polyphenols (in Gallic acid ): 2304 mg/l

After racking, all three grapes are fermented in steel tanks for two weeks. Ageing takes place over 8-9 months in tonneaux of second and third passage.

Sangiovese 60%, Cabernet sauvignon 25%, Merlot 15%

Fermentation and maceration takes place in stainless steel tanks at controlled temperatures between 75.2°F - 80.6°F with 14 - 16 days of skin contact. Aging takes place over 3 - 4 months in tonneaux of third passage.

Sangiovese 60%, Merlot 30%, Cabernet Sauvignon 10%