70% Sangiovese, 15% Sagrantino, 15% Montepulciano
Each varietal is separately fermented with skins on at 28° C. Maceration lasts about 2–3 weeks. Varietals are then blended and aged in larger 25 hL oak barrels for 12 months, static clarification in cement vats for another 6 months. The resulting wine is ruby red in color with intense and fruity cherry and wild berries on the nose. It's dry, balanced and well structured. The freshness provided by the Sangiovese gives it excellent drinkability.
91 point average on Cellar Tracker.com (peer review)