Emplacement |
Castelnuovo Berardenga (SI) |
Vinification |
Controlled temperature fermentation and maceration in conical oak tanks. |
Affinage |
15/18 months in new french oak barrique and tonneaux. |
À déguster avec |
Larded duck breast with black truffle, pigeon, pheasant, guinea-fowl, partridge, woodcock, braised beef, stew meat. |