PRODUCTION AREA: Cantina Vecchia estate

GRAPE VARIETIES: 100% Sangiovese

SOIL: Blue clay, sandstone, tufaceous, sandy

VINE TRAINING SYSTEM: Cordon spur-pruned

ALTITUDE: 265 m above sea level

ALCOHOL CONTENT: 12%

MICRO-CLIMATE: Dry and breezy from July to September thanks to the sea and Apennine breezes; mild and humid with temperature variations of more than 10 degrees between day and night in fall and spring

PRODUCTION PROCESS: Organic grapes are harvested and selected in the field and destemmed to eliminate “green” tannins from the vinification process and promote a silkier, more delicate tannic structure. The grapes then undergo a second selection process before pressing. Vinification is carried out without allergens and without the addition of sulphites, starting with the must obtained from the pressing of about 90% of the selected grapes, with the addition of about 10% of whole grapes to transfer the indigenous yeasts and tannins present on their skins and to promote natural fermentation.  The must rests in hermetically sealed steel tanks for a couple of days until natural fermentation begins, and then rests for at least 10 days on skins. It subsequently rests in steel tanks for about 6 months to gain more freshness and vibrancy. The wine completes its ageing process lying horizontally in the bottle, with a natural cork closure for at least six months before being released to the market.