||Canaiolo Nero, Ciliegiolo, 10% Colorino, 90% Sangiovese
||Altitude and orientation: 260-370 m. a.s.l., Sud, S-E, SW
|Composition of the land
||Clay, and limestone rock.
||Hand-picked from the best positioned vineyards.
||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 of varying sizes, followed by a period of at least four months of bottle age before release.
||Roasted meats and game. Aged cheese.