Rosso

40% Sangiovese; 30% Syrah: 30% Merlot

The vineyards are located at approximately 150 meters above sea level, with a south-west exposure that provides excellent sunlight throughout the day, encouraging balanced and gradual grape ripening. The soils, of marine origin, are rich in limestone and clay, offering good water retention and contributing structure, freshness, and minerality to the wines. The vines are trained using the Double Guyot system, a cultivation method that ensures balanced yields and enhances grape quality.

Rosso Toscana IGT

Vinification takes place in stainless steel tanks at a controlled temperature of 25 °C, a choice aimed at preserving the wine’s freshness and aromatic expression. Fermentation and maceration last approximately 7 days, allowing for a balanced extraction of color and aromas. Around 30% of the wine is then aged for 4–6 months in 225-liter French oak barriques, adding complexity and structure while maintaining the wine’s vibrant fruit character.