Tasting Notes: It is deep ruby-red in color with light garnet highlights. Scents of violets, vanilla, Bourbon and geranium emerge on the nose. It is velvety and persuasive on the palate and is supported by a luscious acid note. The tannins are deep and silky, and the finish is long and enveloping.

Winemaking: The grapes, are inoculated with selected yeasts and vinified at a controlled temperature for about 15 to 20 days, with the cap subject to immersion, without the use of pumps. Once alcoholic fermentation is complete, racking is carried out. Malolactic fermentation is spontaneous, without the use of exogenous bacteria, always at a controlled temperature. When malolactic fermentation is complete, the first addition of sulfites is carried out upon racking. The wine is transferred to wood (only large 5000-l barrels) approximately at the end of November/ beginning of December, where it remains for at least twenty-four months. It does not undergo clarification and is lightly filtered before bottling.

Brand Story: “A wine produced from a very careful selection of grapes from Cantina di Montalcino’s best winegrowers in limited quantities, from vineyards located in the four quadrants of Montalcino.”

James Suckling: “Spicy on the nose with savory plum fruit and some anise and green wood. Firm and a bit chewy on the palate despite the juicy citrus and berry fruit that carries it to a long, tight finish. Better from 2025.”

Wine Enthusiast: “The nose snaps with crisp aromas of leather, sweet and tart cherries, blackberries, top soil and wild mint. The berries are sweeter and richer on the palate, which also brings abundant dark chocolate and plenty more mint, which sets up a cool, salty, fresh finish. A really delicious wine.”

Decanter: “Singing notes of blueberry, red cherry, violets and clove on the nose. Good oak integration and crisp acidity give balance, and the finish has a lovely orange twist.”