Mostly Sangiovese, with small amounts of Ciliegiolo, Cannaiolo and Vaiano, planted together as is tradition in the area. The grapes were destemmed and the wine spent three weeks on skins, before being pressed off to large casks for a year of rest. A little more evolved than previous vintages, this impresses with black cherry, earth and plenty of savoury complexity, with some firm tannins to boot.