Sangiovese, the main grape variety of central Italy, is the basis of many good wines of the territory. A versatile and capricious vine, it is capable of expressing itself at the highest level when it is used alone, but it is also capable of adapting itself perfectly to many different blends, embracing from time to time other autochthonous vines or, as in this case, with a pinch, about 10%, of a great Bordeaux vine, Petit Verdot. After harvesting, the grapes are quickly sent to vinification. The process begins with fermentation, at a controlled temperature, with maceration of the skins for about two weeks. This is followed by malolactic fermentation and refinement in stainless steel and cement tanks for 6 months. The result is a young and vital wine. With a strong character of a Tuscan DOC, it has fruity notes and Mediterranean scrub. In the mouth it is soft, with vibrant tannins that guarantee excellent drinking.