||Castellina in Chianti (SI)
||Altitude: 420 m. a.s.l. Exposure: East.
||Limestone and clay with abundant skeletal grain.
||Around the middle of September.
||Spontaneous fermentation by means of indigenous yeasts in cement vats, where it remains in maceration for at least 20 days, with alternate pump-overs and punch-downs.
||In French oak mid-sized casks, in which the malolactic fermentation takes place. Then, it rests for a few months in glass before being launched on the market.
||A red that loves red meat in all its versions but that is perfectly at ease with the cheeses of great aging.
||Price Buondonno Merlot 2017 € 14.87