Sant’Angelo in Colle, a hilly area approximately 350 meters (1,200 feet) above sea level, enjoying a south-southwest exposure near Montalcino in the province of Siena, Tuscany. Soil here is of medium weight with some calcareous pebbles.
| Wine maker notes |
| Manual harvest with rigorous selection of the best bunches and a second selection on the cellar selecting table. The three grape varieties are fermented separately in 150 hl. stainless steel tanks to obtain optimal skin/juice contact, delicate tannins and color extraction. Fermentation on the skins lasts 20 days at controlled temperatures below 86°F (30°C). Daily punching down and 2 "delestages” (or rack and returns) on the 3rd and 5th day of fermentation. |
| Food pairing |
| Splendid with steaks, roasts and hearty red meat dishes. |
