Area of Production: Locality Poggio la Mozza Soil: Sandy original sea-bed Slightly acidic Exposition: North West Vines: 90 % Sangiovese, 10 % Merlot and Syrah Yield per hectare: 9000 kilo of grapes Total Acidity in Tartaric Acid: g/l 5,00 Volatile Acidity in Vinegar Acid: g/l 0,51 PH: 3,68 Dry Extract: 30,60 Alcool per volume: % vol. 13,68