The grapes were picked in small lug boxes from the Vigneto Paradiso single vineyard, and carried the short distance down to the winery. The fruit was carefully sorted to ensure only the highest quality was vinified and immediately crushed. The grapes were fermented with indigenous yeasts in stainless steel tanks at controlled temperatures of 25 to 30°C to preserve the Sangiovese characteristics. Frequent pump-overs, combined with a long maceration period on the skins ensured good extraction. The wine was aged in the estate cellars with natural temperature and humidity control, for 42 months in oak casks of varying capacities. The wine was bottled without fining.

A true 'Mountain Brunello' with an intense and expressive bouquet of wild berries layered with vanilla, violet, rose petals and a lick of spice. The complex and richly-fruited palate is framed by glossy tannins, while mineral undertones support a core of wild red fruits. Concentrated, elegant and full of finesse.