||Altitude: 350 - 550 m. a.s.l. (1.150 – 1.800 ft.).
|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.
||Temperature-controlled fermentation (at 26° C; 79° F) lasts for around 10- 14 days, with pumping over in an open vat during the initial phase. This is immediately followed by the malolactic fermentation.
||Maturation takes place for six months in traditional 50hl oak casks, and for a further six months in French oak barriques with various degrees of toasting.
||It is recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles: excellent with mature cheeses.