The vineyard extends over a moderately sloping hillside witheast-northeast exposure, at an altitude ranging from 100 to 150 meters.From a geological point of view, the area is dominated by the MacignoFormation, consisting of calcarenites and, to a lesser extent, clayeyschists. The area in question is very sunny, being located mainly on thetop of a slope, and is well ventilated. The significant presence oflight-colored stones on the surface that reflect sunlight creates aparticular microclimate, as well as a well-drained environment free ofstagnation, pedoclimatic characteristics that are very suitable for thecultivation of a red grape variety such as Sangiovese, which shunscompact, poorly drained, and poorly sunlit soils. The moderate presenceof limestone and the balanced texture ensure elegance, persistence ofolfactory notes, and high aromaticity. The mineral component ofcalcarenites and schists, as well as the presence of sandstone fragments,induce the synthesis of fine olfactory notes of red fruit and berries. Thewines that can be obtained are elegant, spicy, long-lived, rich inpolyphenols, intense in color, with a robust structure and higharomaticity.
The Sangiovese grapes are harvested manually with a first carefulselection directly in the vineyard. Once they arrive at the winery, asecond manual selection and destemming are carried out, so that onlyhealthy and perfectly ripe grapes are used.Sangiovese, by its very nature, requires longer maceration than othergrape varieties in order to extract the tannic and aromatic componentsthat distinguish it in a balanced way. For this reason, alcoholicfermentation takes place in small temperature-controlled stainless steelcontainers, with maceration on the skins that can last up to 30 days.During this period, regular pumping over and delestage are carried out,techniques that promote fine and progressive extraction whilemaintaining the elegance and verticality of the grape variety. Oncealcoholic fermentation is complete, the wine is transferred to Slavonianoak barrels, where malolactic fermentation takes place, which isessential for softening the tannic texture and harmonizing the flavorprofile.Sangiovese Moreta continues its aging process for 18 months, evolvingslowly, acquiring complexity, depth, and a perfect balance betweenstructure and freshness. Finally, it undergoes a period of bottle aging ofat least 12 months, necessary to complete the integration of thecomponents and allow the wine to fully express the elegant, austere, andlong-lived character typical of Sangiovese.
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