||5% Cabernet Franc, 15% Cabernet Sauvignon, 80% Sangiovese
||Altitude: 150-200 m. a.s.l. Exposure: South - South/West.
|Composition of the land
||Clay Schist and limestone.
||Sangiovese end of September, beginning October, Cabernet Sauvignon first half of October.
||Alcoholic fermentation in steel tanks, malolactic fermentation in french oak.
||In barrique and tonneaux of 3.50 hl. for 12 months.
||Recommended with both red and white meats as well as most types of cheese.
||Price Capezzana Carmigiano Villa di Capezzana 2016 € 17.05