Vintage: 1997

Grape variety: Sangiovese, Canaiolo, Malvasia nero and Merlot

Type of soil and plant exposure: Clay and limestone soil, very rich in stone, situated 390m–530m above sea level.

Production: 7,800 half bottles, 156,298 normal wine bottles, 1,200 magnum, 100 double magnum.

Vinification:These exquisite grapes were picked from September 9 to October 9, two weeks before the normal average time. After de-stemming and crushing, fermentation was carried out in stainless steel tubs at 33°C maximum temperature. Remontages were very delicately carried out and maceration prolonged for 23 days. The wine was then rackrd and underwent malolactic fermentation, mostly in barriques. After assemblage, it spent 12 months ageing in barriques that were 30% new and the rest from one to three years old. Bottling was carried out March 20 –30, 1999.