Sangiovese from bush vines planted in the highest part of their ‘Le Coste’ vineyard at a density of 10,000 plants per hectare. Grapes were harvested at perfect maturity and began fermentation as mostly whole bunches, before being crushed and continuing to macerate for a further month. After pressing, the wine spent twenty months in old casks, rendering a complex, elegant wine that wows with fine tannins and delicate notes of red berries, truffle and earth.