||Canaiolo Nero, Ciliegiolo, Colorino, Sangiovese
||Altitude and orientation: 260-370m. slm Sud, S-E, SW.
||Clay loam and limestone rock.
||Hand-picked grapes manually sorted at the winery.
||Fermentation with autoctonous yeasts. Cap managed with punchdown. Maceration on the skins for at least 3 weeks.
||24 months in casks of French and Austrian oak; four months of bottle age before release.
||Roasted meats and game. Aged cheese.
||Price Badia a Coltibuono Chianti Classico Riserva Decennale 2009 € 34.18