||15% Cabernet Sauvignon, 15% Merlot, 70% Sangiovese
||The soils are layered sand and silt, with some presence of clay, and larger percentages of rock and limestone.
||Vertically-trained, with spurred cordon pruning.
||At various times, because of the various elevations. But within the first two weeks of October 15.
||De-stemming and pressing of the quality selected grapes. Fermentation temperature 28-30° C. Length of maceration 10-12 days. Programmed automatic punchdowns daily. Drawing off and racking after fermentation.
||In March-April, the wine is transferred to small, medium, and large oak botti for 8-12 months of maturation, followed by 4-6 months in the bottle.
||Price Castello di Farnetella Lucilla 2018 € 8.25