6 hectares of vineyards. The vines were planted in 2009.
Altitude 300/350m a.s.l. in steep slope.
Yellowish brown color, clay soil, coarse, calcareous; substrate of sea sediment, good structure medium texture.
80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon
Percentage of Alcohol
Vine training system
The selected grape harvest between september and october is followed by a maceration of 15-20 days. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks (27°C), for a 8 months first fining. Followed by an ageing period of 12 months in French oak barriques. The winery uses many innovative methods in order to obtain the best quality. In the field, where we use “Green manure” fertilization technique, we select the best grapes and remove the few imperfect ones, during the harvesting process, where the grapes are quickly brought to the winery, so that they are not exposed to climatic factors.
Description and food pairings
This finely crafted wine comes from selected grapes of Sangiovese, Merlot and Cabernet Sauvignon, grown in our winery.
“Primigenius” is toned with well balanced freshness and tannins, rich of black cherry, plum and licorice aromas with mineral hint and gentle spices. Very versatile in pairings, from antipasto to meat dishes or game sauce.
The producer suggestion
Open the bottle 30-45 minutes before the use to enjoy each sentor. A natural wine, no filtering, no stabilization, no clarification.