||Altitude: from 240 to 460 m. a.s.l.
|Composition of the land
||Soil of medium grain with good levels of marl, dating from the Eocene period.
||Fermentation and refinement: in stainless steel and glass concrete vats with temperature controlled through cooling plates and jackets.
||Roughly 12 months in 20-85 Hl Slavonian oak barrels.
||An excellent wine suited to all courses, particulary vegetables and cereals soups, salami, cheese and first and second courses featuring red meat.
||Price Ciacci Piccolomini Rosso di Montalcino 2016 € 15.01