The name of this wine comes from the characteristic of soil in the vineyard where grapes are grown. The soil contains lots of fossil shells which testify to the presence of the sea in prehistoric times.
The soil is a medium mixture composed by clay and sand that gives the wine its fruity scent, and by silt that gives it structure.
GRAPE VARIETY‘: 70 % Sangiovese, 15 % Colorino, 15 % Merlot
ALTITUDE: 80 – 100 m s.l.m
SOIL: Medium texture
EXPOSURE: North East and West
SURFACE AREA: 2.50 hectares
SIXTH PLANT: 2.50 m X 0.8 m
PLANTING DENSITY: 5000 plants per hectare
VINE TRAINING SYSTEM: Guyot
AVERAGE YIELD PER PLANT: 1,2 kg per plant
HARVEST PERIOD: Late September-October
HARVESTING: by hand
FERMENTATION: in cement vats at controlled temperature. Maceration on the skins for 18 days with frequent pumping over and delestages.
FERMENTATION TEMPERATURE: 26 °C
MATURATION: 50% in vetrified cement vats and 50% in used barriques of french oak for 5-6 months
BOTTLE AGEING: 1-2 months
Dark ruby red in color, the palate is soft and very fruity with notes of cherry, violet and ripe plum.
Recommended serving temperature: 16-18 ° C