Grape variety: Merlot.
Production area: Terricciola, in the heart of the Pisan hills.
Soil: Loam/clayey, rich in shells and other fossils.
Vinification: the destemmed and softly pressed Merlot grapes were vinified in stainless steel tanks. The alcoholic fermentation lasted approximately 10-15 days at a temperature of 24-26°. Part of the Merlot must was fermented at lower temperatures to better preserve the varietal aromas. The malolactic fermentation took place partly in barriques and partly in stainless steel tanks. Subsequently the masses were combined and the wine obtained met the barriques again.
Aging: Aging took place entirely in first passage French oak barriques for a period of 18 months. Subsequently the parts were assembled and refined in cement until bottling.