The winery reflects the will of the Terzuoli family in seeking the right combination of innovation and respect for Montalcino winemaking.

A slow alcoholic fermentation with indigenous yeasts for over 20 days on the skins.

After the racking, the wine continues its path in steel tanks for malo-lactic fermentation. In the barrel room you can breathe the scent of tradition.

Large barrels of 35 and 50 hl in Slavonian oak keep the wine for years and enrich it with aromas and flavors.

The choice, aimed at preserving the integrity of the fruit and giving the wines elegance and refinement.