One of the most daunting challenges, which Federico has undertaken, is to have planted Pinot Nero which due to his endeavours has given excellent results in the hot Maremma summers.
The grapes on reaching perfect phenolic ripeness and after repeated tasting, are harvested in the first week of September. Harvesting is done manually, the grapes are carefully selected and put into 3ql “mastelle”.
Once the grapes reach the cellar, they remain in the “mastelle”, where alcoholic fermentation takes place for about a week, followed by manual fulling twice a day.
After separating the skins from the wine, the latter is transferred to French Oak barriques for 18-24 months; during this period it is regularly subjected to batonnage. After a slight filtration, it is refined in the bottle for a further 12 months.
The wine has a light ruby red color. On the nose are perceived hints of red fruits and spicy notes. The palate is well balanced, excellent acidity and refined tannins, which give the wine a perfect aromatic concentration.