This wine is produced with carefully selected Sangiovese grapes, mainly coming from the Rufina region within Chianti, northern-central Tuscany, purchased at farms Renzo Masi has been working with for many years. Classical red vinification, with alcoholic fermentation at temperature between 23° and 25°, followed by malolactic fermentation which is completed in inox tanks.

Enjoyable from its release, it reaches its best after two years of cellaring. 

Intense ruby red colour. Very aromatic nose, with berry and cherry aromas and flavours. On the palate, it is medium to full bodied, with fine tannins and a fruity finish.