| Standort |
A wine produced with a selection of grapes from the best vineyards of Sangiovese at 300 m a.s.l. |
| Bodenbeschaffenheit |
The soil is characterized by tufaceous clays and calcareous marl. |
| Weinlese |
Harvesting is done manually. |
| Weinbereitung |
Vinification in open truncated cone-shaped oak vats for the alcoholic fermentation. Malolactic fermentation in 40 hl. oak vats. |
| Ausbau |
Ages for at least 18 months in truncated cone-shaped oak vats. Bottle refinement 12 months minimum. |
| Speiseempfehlung |
Goes well with game, as e.g. local preparations of wild boar, roast, braised and stewed red meats, medium aged cheese. |