The year 2014 is characterized by a rainy summer and a September with not too cold temperatures at night, requiring an accurate selection of the grapes during the harvest in the second half of October.

Fermentation with careful removal of the seeds and draining, aimed at the extraction of color allowed us to obtain a high quality wine even in an extremely difficult year.

The subsequent aging for over 8 months in 25 Hl. oak barrels created a wine with the high quality as is our tradition.

A wine that contains all the classic features of the Rosso di Montalcino: freshness and flavor which we are sure will satisfy to the fullest the taste of our consumers making them appreciate our wines even more.


Enotechnician: P.A. Roberto Nannetti

Winemaker: Dr. Paul Vagaggini

Grapes: 100% Sangiovese Grosso, yield per HA. 90.

Fermentation: at controlled temperature for 14 days.

Color: ruby red.

Bouquet: red berries, jam and tobacco.

Taste: fresh, savory and persistent in the mouth.

Alcohol content: 13.0 %

Production area: Montalcino, East region

Vineyard altitude: mt. 480 a.s.l.

Barrel aging: 8 months in Slavonian oak.

Serving temperature: 18/20 C

Serving suggestions: roasted and stewed red and white meat, medium-aged cheeses.