||Made with grapes coming from one single vineyard in Nozzole estate, located in Greve in Chianti region at an altitude of approximately 350 meters a.s.l.
|Yield x hectare
||An average of 5.5 tons of grapes. Approximately 65%.
||Alcoholic fermentation in stainless steel wine tanks at a controlled temperature of 28 °C. Maceration on the lees approximately 15 days.Malolactic fermentation in stainless steel containers at 22/23°C.
||16-18 months in French oak barrels part new and part one year old. Bottle ageing a minimum of 6 months.
||Roast meat and other meats, game and aged cheeses.