Site: Grown organically in the estate vineyards in Castelnuovo dell’Abate in the southeastern section of Montalcino near the abbey of Sant’Antimo; stony galestro (marl) substrate.
Grapes: 100% Sangiovese
Fermentation and Aging: Macerated 21-23 days in opentop fermenters macerated. Matured for 4 years in 3,000 and 5,000 liter botti (large French oak barrels).
Notes: Roughly 2,000 bottles produced, only in exceptional vintages.