||SIENA Area - The Fontalloro or Poggio al Sole vineyard, within Chianti Classico, and the Casalino and Arcidossino vineyards, within the Chianti Colli Senesi appellation.
|Composition of the land
||Markedly calcareous in Chianti Classico and predominantly loamy and sandy bordering the Crete senesi.
||Simple Guyot with a maximum of 5-8 buds per vine.
||By hand, at two different times,
||28-30oC fermentation with automatic daily punch-downs
||Followed by 16-20 day maceration
||After de-stemming and pressing the wine was then drawn off, underwent malolactic fermentation, and went into barriques in March-April for 18-20 months.
||In barriques in March-April for 18-20 months. It was blended in stainless steel, then aged in glass 8-12 months.