||Altitude: 200-250 m. a.s.l. Exposure: south, south-east.
||Calcareous clay of medium mixture with lime and yellow sand lenses.
||Unilateral spurred cordon.
||Second week of September. Manual.
||Fermentation with indigenous yeasts with previous preparation of the pied de cuve, maceration for 3-4 weeks with manual punching, spontaneous malolactic fermentation. The wine is not clarified or filtered.
||12 months in steel, 2 months in cement and 4 months of aging in bottle.
||First courses, meat and aged cheeses.
||Preis Marta Valpiani Rosso Sangiovese Superiore 2017 € 7,70