In collaborazione con Osteria del Borgo Montepulciano
 
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: Beginning of October
VINIFICATION PERIOD: Traditional fermentation in steel for abaut 15/20 days with temperature control
METHODS AND TIMES OF MATURATION: In tonneaux from 4 HL of rovere French (allier) to medium toasting for 18 months
THE SAMPLE IS TAKEN FROM A BATCH OF HL: 25
ALCOHOLIC STRENGTH: 14,00