the grapes are sourced exclusively from the vineyards of the Campo alla Sughera agricultural company situated in the heart of the Bolgheri denominazione di origine area. Grapes: Petit Verdot and a small amount of Merlot. Alcohol by volume: 14,5% vol. Harvest: manual, in boxes, each containing 15 Kg of grapes. Vinification technique: the height of the wine cellar is exploited, making the most of gravity to move the grapes, must and wines. After de-stemming and soft crushing, there is a period of cold pre-fermentation maceration at a temperature of 7-8°C for approximately 3-4 days. Following this the temperature is gradually increased and alcoholic fermentation begins. After approximately 15 days the wine is de-vatted. After first racking the wine is decanted into barrels for malolactic fermentation. Ageing: particular attention is paid to the choice of barrels. All carefully selected barrels are made of French oak and seasoned in the open air for a minimum of 3 years. Here, the wine matures for at least 24 months and after bottling, is refined for a further 24 months. Organoleptic characteristics Colour: intense ruby red, great consistency. Fragrance: fine and persistent with background notes of small mature dark fruits. There are definite notes of balsamic, tobacco, pepper and liquorice. A sophisticated balance. Taste: full bodied, structured and almost 'meaty', while at the same time soft and elegant with a persistent finish. Advice for optimum tasting: open the bottle at least half an hour before serving and serve at a temperature of 18°C in large crystal glasses, both in warm and cold seasons. Excellent in summer when served at the right temperature. Food and wine pairing: the particular tannic and structural nature of the wine makes it an ideal pairing for robust meats (in-fur game), preferably prepared after a long maceration in wine (salmi), or with great Italian cheeses such as Pecorino di fossa or Parmigiano Reggiano aged for 36 months.