"Deep ruby red with purple tones. Aromatics are fresh, with scents of red and black fruits, and spicy notes. Flavour: Perfect equilibrium between the persistence of the tannin and the fresh acidity of the wine. Long ending with balsamic notes." -Importer
"Selection of the harvested grapes with three sorting tables. Destemming and crushing with fermentation and maceration in stainless steel tanks. Punching of the cap and re-passing the must over the dregs are carried out appropriately at a controlled temperature (maximum 28°C), on average for 15 days. The malolactic fermentation takes place in the stainless steel tanks before the ageing in the oak barrels."
"Aging is done in part in 225-300 litre barriques and partly in medium capacity oak casks for 8 months. Before release the wine is bottle-aged for an additional 4 months." -Winery
"The area of vineyards has been developed in the amphitheatre of the south facing hills of Castelnuovo dell'Abate, at 350-430m asl, a part of which are to be found quite near the wonderful Roman Basilica of Sant'Antimo, and the rest in the hill side slopes from Castelnuovo dell'Abate toward Orcia. The soil is limy with stratified formation of 'galestro' (marls). The climate is extremely particular and at one and the same time favours robust and elegant wines because of the strong exposure to the sun during the day thanks to the configuration of the hills where the vineyards are located, with a good thermal drop at night due to the fresh winds coming from nearby Mount Amiata." -Importer
This was rated 87 points by the Wine Spectator.