This new wine is the perfect balance between Bordeaux and Tuscan grapes.
Cabernet sauvignon and Cabernet franc are harvested the first two weeks of October. The individual grapes are selected on a vibrating table and are gravity fed into the fermentation tank below.
During fermentation and maceration, pumping over and delestage guarantee a delicate and complete extraction over the four week process. The temperatures are controlled to preserve most elegant notes of the grapes. After pressing, the new wine is racked into another tank to complete the malolactic fermentation.
At the end of the second fermentation, the wine is racked into a barrel room. The structure and depth of the fruit allow the wine to support a more pronounced aging in wood with the use of 100% new French oak barrels.
The wine is aged in barrel for 24 months and then the final blend is created. The base of Cabernet is blended with 25% of our best Sangiovese to create a perfectly balanced wine.