||Casavecchia, Sicelle and Sicellino (SI)
||Altitude: 400-450 m. a.s.l. Exposure: South, East, North-East and North-West.
||Limestone and clay with abundant skeletal grain.
||Guyot, Spurred Cordon and Tuscan Arched-Cane.
||Spontaneous fermentation by means of indigenous yeasts in steel and cement vats. Skins resting for at least 20 days with repeated pump-overs and punch-downs.
||In small and medium-sized oak barrels for about a year, during which the malolactic fermentation takes place. Blended in cement vats and bottled, then aged in glass for at least 3 months.
||A beautiful Florentine steak is its ideal pairing
||Preis Buondonno Chianti Classico 2018 € 15,95