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