Grapes come exclusively from the estates of Rocca delle Macie, specifically the Le Macie and Sant’Alfonso vineyards. The soil is calcareous limestone.

Wine maker notes

Following destemming, the berries are softly pressed and fermentation is completed on the skins at 75º - 79ºF. Malolactic fermentation occurs in spring. The wine is aged 9-14 months in barriques, small 225L barrels made of French oak, and further matures in the bottle for approximately nine months prior to release.

Technical notes

13.5% abv

Food pairing

Serve at a temperature of 66°F or lower. It complements red meat and game very well.