It is the reference wine of the company and this is why it even wears its name. It wants to represent the maximum expressive capacity of a product that maintains the blends in the “Merlot, Cabernet Sauvignon, Sangiovese” vintages but narrates notes and scents that are always distinct in relation to the vintage years.
The impressive structure and deep persistence suggest potential aging appropriate for excellent red wines and therefore worthy of the memory of the historic and impressive Benedictine complex.
Production
During the harvest, which is strictly manual, we only select the best bunches of grapes that have reached perfect ripeness: once they have been taken to the vinification rooms, the grapes are destemmed and prepared for alcoholic fermentation in open wooden vats.
After the fermentation phase, the wine is transferred to durmast oak barrels where it undergoes the subsequent malolactic fermentation, resting for about 15 months.
The wine is now transferred into large barrels, where it rests for another 3 months. After this period, we bottle the wine and perform the last refinement for a minimum of 6 months.