||Ferrous clay soils with the presence of a good sandy component.
||After 12 hours of cold maceration, fermentation is carried out in a natural way by the same yeasts naturally present on the grapes. It continues for about 25 days at 26-28 °C.
||20 months in French oak barrels of 225 liters with medium toast, 20% of first passage, 40% for 2nd and 40% for 3rd passage. Then aged in bottle for 18 months.
||Truffles dish, slow cooking meat dishes.
||Price Casa di Terra Bolgheri Superiore 2013 € 60.50