||Municipality of Montalcino, Loc. Castelnuovo dell’Abate. Exposure: South-East. Altitude: 350 metres.
|Composizione del terreno
||Galestro marl – Sandstone.
|Tecnica di produzione
||Fermentation: temperature-controlled (max. 25°C), in steel, with minimum possible oxygenation, with pumping over and a duration of 7-10 days. Maceration in steel, carried out without exposure to the air for 15-20 days.
||24 months in 500 l French oak Tonneaux, 40-50% new wood, 18-24 months in 64 hl Slavonian oak vats, 6 months in steel tanks and 6 months in the bottle before release for sale.