The wine is obtained through a careful selection of the grapes of a single variety, Sangiovese, harvested by hand in the vineyard of Castel Giocondo at Montalcino, which is owned by the house. The vineyard is situated at an altitude of 250 to 450 meters (820-1,476 ft.) and exposure is to the south, southwest. The vines, with an average age of 20 years, grow in densities of 3,000 to the hectare (1,215 an acre) in older vineyards and 5,500 in more recently planted sections. They are trained in the low spurred cordon system and grow in soils containing clay, limestone and sandstone. After a soft crush with the use of horizontal presses, the wine is fermented in stainless steel containers for 12 days at a temperature that never exceeded 30 degrees Celsius (86° F.). Skin contact lasts about three weeks. Malolactic fermentation immediately follows the alcoholic fermentation. Maturation lasts 36 months with a small part of the wine aged in barriques and the rest in Slavonian oak casks with capacities of 80 to 100 hectoliters (2,105-2,632 U.S. gallons). The wine is fined in the bottle for at least four months, as stipulated in the production code.
The color is a remarkably limpid ruby red with pronounced garnet reflections. The aromas are evolved and full with notable intensity. The wine displays scents of ripe fruit, especially cherries, and light spicy hints of pepper, cinnamon and cloves. In the mouth, the impact is elegant, full without being overwhelming and fine with an agreeable mixture of acidity and tannin. The finish is dry, austere and completely satisfying.
