||Altitude: 350 - 500 m, (1.150 – 1.800 ft.) a.s.l.
|Composition of the land
||Schist and sandstone marl.
||Spurred cordon and Chianti Arch
|Plants n. x hectare
||3.300 – 5.128 vines per hectare (1.335 – 2.075 per acre).
||25th September – 15th October.
||Fermentation is carried out on the skins for about seven to ten days, depending on the results of analysis, at a controlled temperature of 24-26 °C (75,2-78,8 °F) and in reducing conditions with micro-oxygenation.
||After spending six months in steel, the wine is racked into big oak casks.
||Ideal with traditional Tuscan cooking, especially starters of cold meats and “bruschetta” toasted bread with spreads of all kinds, or charcoal-grilled pork drizzled with extra virgin olive oil.