||3% Canaiolo Nero, 2% Colorino, 95% Sangiovese
||San Casciano in Val di Pesa, Florence
||Pliocenic hills rich of river stones.
|N. Pflanzen pro Hektar
||5,800 plants per ha/2,347 plants per acres
||Harvest is done by hand; the grapes are destemmed and put in open air tanks with temperature control system; after 24 hours at 20° C the grapes are inoculated with selected indigenous yeasts; total day of fermentation process is 14 days with a max temperature of 28 °C.
||The wine ages 20 months in big oak casks and part in tonneaux. A 6-month aging period in bottle follows.
||T-bone steak, stewed beef, wild game, duck with truffles, seasoned cheeses.