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Grapes: Merlot 100% Age of vines: 20 years. Processing: Manual harvesting of indigenous yeasts, fermentation in unfiltered stainless steel, aging in 20 hl oak for about 10 years. Aging potential: 10-15 years. Pairings: Hard cured cheeses, wild boar salami

Fermentation in stainless steel fermenters at controlled temperature, indigenous yeasts. Caterina Carli manages this small family-run winery with great passion, trying to enhance the most authentic character of Sangiovese di Montalcino, here declined in wines of natural elegance, often able to exploit the aromatic finesse offered by the territory, as well as little interventionist cellar techniques. , as her historic consultant Giulio Gambelli taught her

Fermentation in stainless steel fermenters at controlled temperature, indigenous yeasts. Caterina Carli manages this small family-run winery with great passion, trying to enhance the most authentic character of Sangiovese di Montalcino, here declined in wines of natural elegance, often able to exploit the aromatic finesse offered by the territory, as well as little interventionist cellar techniques. , as her historic consultant Giulio Gambelli taught her

Fermentation in stainless steel fermenters at controlled temperature, indigenous yeasts. Caterina Carli manages this small family-run winery with great passion, trying to enhance the most authentic character of Sangiovese di Montalcino, here declined in wines of natural elegance, often able to exploit the aromatic finesse offered by the territory, as well as little interventionist cellar techniques. , as her historical consultant Giulio Gambelli taught her