PRODUCTION AREA: Estate vineyards, in the southern hills of Montalcino.Altitude: from 120 meters above sea level (Syrah) to 230 meters above sea level (Sangiovese).Position: Hillside.

SOIL TYPE: Cabernet Sauvignon: light olive brown colour, clay topsoil, calcareous;Merlot: yellowish brown colour; sandy topsoil, calcareous with abundant rounded stone;Sangiovese: yellowish brown colour, sandy topsoil, calcareous with abundant rounded stone;Syrah: light olive brown colour, clay topsoil, calcareous.

GRAPE VARIETIES: Cabernet Sauvignon (30%), Merlot (30%), Sangiovese (25%), Syrah (15%).

TRELLISING SYSTEM: Cordone speronato (Spurred cordon).

VINE DENSITY: 4.200 vines/ha.

HECTAR YIELD: 70 q.li/ha.

PRODUCTION TECHNIQUE: The four varieties are vinified separately with a cold maceration (14°C) prior to fermentationfor 2 days. Maceration at 22°C follows until the 2 last days of alcoholic fermentation whenthe temperature is brought up to 27°C. After the alcoholic fermentation, the wines areseparately racked into barriques where malolactic fermentation takes place and where theyage approximately for 6 months. The cuvée is made and then aged an additional 6 months,completed by 6 months of bottle aging.

DESCRIPTION Colour: very intense ruby red.Bouquet: complex with blackberry notes, plum jam, cherries and licorice,with black olive and tobacco sensations.Taste: powerful body, wide and soft tannin texture thanks to the goodripening in the vineyard and winery.

WINEMAKER’S NOTES: Our newest SuperTuscan cuvée, Cum Laude - Latin for “with honours” - combines for the firsttime the four red varietals which have been selected during the 25 years of research as the bestfor our vineyards in Montalcino. A charming red wine suitable for complex food pairings butalso in more informal occasions.

FOOD PAIRINGS: Perfect with bean soups, grilled meat and medium aged cheese.First vintage produced: 1999.

Alcohol content: 13 to 13,5% vol. following the vintage condition
Available formats: 0,75 l