Composition: Produced with Sangiovese, Cabernet Sauvignon, and Syrah grapes. Soil: Pebbly soil of a marly calcareous nature, formed during the alluvial phase of the Elsa River in the Upper Pliocene, about 3 million years ago. This type of soil produces wines that are rich in body yet very balanced. Training Method: In the vineyards, we use the Cordon Spur technique, with some areas employing the Guyot method, and a density of approximately 5,000 plants per hectare. Harvest Period: The grapes are left on the vines until slightly overripe, then harvested individually and fermented. Winemaking and Aging: Fermentation takes place in steel vats for about 20 days. Sangiovese is then transferred to 25hl oak barrels, while Syrah and Cabernet Sauvignon are placed in barriques. Tasting Notes: Bright ruby red color with violet reflections. Intense aroma with spicy hints of pepper, tobacco, and coffee, along with herbaceous notes. Warm, soft taste, with hints of toast on the finish. Food Pairings: This bold wine pairs perfectly with hearty second courses such as stewed wild boar, sweet and sour hare, or roasted game.