||10% Canaiolo Nero, Merlot, 90% Sangiovese, Syrah
||Castellina in Chianti (SI)
||Altitude: 400-450 m. a.s.l. Exposure: East, South and North-West.
||Clay and limestone with abundant stony skeletal grain.
||Guyot and Spurred Cordon.
||Spontaneous fermentation, brief on-skin maceration in cement and steel vats for 12/15 days, with repeated pump-overs and punch-downs.
||Partly in pre-used oak barrels and partly in concrete vats, in which it also carries out the malolactic fermentation. Then, it rests in bottle for at least 3 months.
||Meat and salami are excellent combinations.
||Price Buondonno Rosso 2018 € 11.28