Vinification
This wine is produced each year by selecting the finest-quality barrel-lots in the cellar. The vineyards that yield them are located in Castelnuovo dell’Abate, facing the Val d’Orcia in the southeast quadrant of Montalcino, planted in rocky, nutrient-poor soils composed largely of clay and limestone. The clusters are hand-harvested and undergo an exceptionally rigorous quality selection, which results in very low yields. Fermentation is in oak vats, with very lengthy macerations and frequent open-air pumpovers, followed by maturation for 30 months in 30hl oak ovals. The wine was bottled in November 2021.