| Rebsorten |
90% Sangiovese, 10% Canaiolo Nero, Merlot, Syrah |
| Standort |
Castellina in Chianti (SI) |
| Klima |
Altitude: 400-450 m. a.s.l. Exposure: East, South and North-West. |
| Bodenbeschaffenheit |
Clay and limestone with abundant stony skeletal grain. |
| Erziehungssystem |
Guyot and Spurred Cordon. |
| Weinbereitung |
Spontaneous fermentation, brief on-skin maceration in cement and steel vats for 12/15 days, with repeated pump-overs and punch-downs. |
| Ausbau |
Partly in pre-used oak barrels and partly in concrete vats, in which it also carries out the malolactic fermentation. Then, it rests in bottle for at least 3 months. |
| Speiseempfehlung |
Meat and salami are excellent combinations. |