Lifted red fruit and pronounced minerality, with flinty notes from galestro soils. Dark fruit and balsamic herbs lead into firm tannins and bright acidity. Sourced from a historic vineyard planted in the 1970s (partially replanted in the 1990s).

Sourced from a historic single vineyard in southeast Montalcino (Poggiarelli), originally planted in the 1970s and partially replanted in the 1990s, this wine comes from galestro and well-draining sandy soils at 450m elevation. Hand-selected grapes from spurred cordon-trained vines are aged for 24 months in French oak tonneaux, with a limited production of just 7,000 bottles.

After careful selection of the hand-picked grapes, fermentation takes place with maceration for 25 days in stainless steel vats with selected yeasts. Controlled temperatures between 82.4° F – 89.6° F. The wine then spends 24 months in 500L French oak barrels.