Produced with the best grapes of the farm – the Sangiovese of both the fifty year-old Grotta, and the new Ancipressi vineyards. The former is southwest facing, the latter northwest facing, both of them on chalky slopes making a perfect combination of characteristics. A small quantity of Colorino (about10%) is added to the Sangiovese, giving a very distinctive quality to the wine. The grapes, collected in crates, are fermented in cement vats for 18-24 days with methods that aim to get the best from the crop. The wine is left standing for at least 18 months, using both cement vats and oak casks of medium size. It then matures in bottles for at least 12 months.
The wine has a brilliant ruby red colour, and a ruby rim with a hint of garnet. It has the full fragrance of summer fruits and dried flowers. Its taste is rounded and long lasting, slightly sharp with an acidic strain. It goes well with ragu-based starters, main meat dishes (beef, game) and mature cheeses.