VARIETAL: Sangiovese, Cabernet Sauvignon, Cabernet Franc, Merlot, and Alicante Bouschet

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PRODUCTION: 30,000 750 ml bottles on average each year (approximately 2 plants per bottle)

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VINIFICATION:

The grapes are deposited on a conveyor belt that moves them using gravity (to avoid damaging the skins) to the de-stemming machine where the leaves and stems are removed. From there, the fruit moves via conveyor belt to a filtering machine that gently breaks the skins to release juice as the grapes drop to fill conical-shaped stainless steel tanks. 

 

Temperature-controlled fermentation begins and juice is pumped over the grapes every 6 hours. After 2 weeks the grapes are gently pressed and the wine is aged 12 months in half new/half used French oak barrels and 12 months in the bottle.  

 

COLOR: Deep Ruby Red

 

NOSE:  Intense and complex with notes of ripe red and small black fruit, cassis, chocolate and spicy vanilla oak.
 

PALETTE: Well structured with a nice acidity reflecting the terrior. It has a long and well-defined finish.