The 2015 vintage, regular in itsvarious phases, will be remembered for the harvesting of completelyripe and healthy grapes thanks to the highlyfavorable weather during the entire growing season. Despite this fact, the level of attention remained very high both in the vineyard during picking operationsand in the cellar when the crop arrived; here the selection of the grapesand the first phases of their working gave an important impetus to afurther optimization of quality. During the fermentation in conical fermentation tanks, the must was macerated on the grape skins with extreme care and attention to the freshness of the aromas, the extraction of color,and a management of the tanninsaimed at supplenessand elegance. The running of the wine off its skins took place only after careful dailytastings. Once the wine was separated from its skins, it went into oak barrels fora malolactic fermentation which further elevated the finesse and the complexity of the aromas. The aging process then began, fourteen to sixteen months in French and Hungarian oak barrels, some new and othersalready used once
previously. The various lots, fermented and aged variety byvariety, were then blended togetherafew months before being bottled. The wine, based principally on Sangiovese supplemented byasmall part of Cabernet Sauvignon and Cabernet Franc, was given afurther twelve month period of bottle aging before commercial release.