Sangiovese grosso from the second passage after the strict selection for the production of Brunello, it ferments spontaneously with its skins for about three weeks, aged in large oak barrels. It captures the minerality and elegance of Montalcino at its best, but it is distinguished by a stunning drinkability. Austere but elegant, deep and mineral, it slips like silk in the mouth but remains unforgettable in the memories.