||Castelnuovo Berardenga (SI)
||Bilateral cordon training system.
|Plants n. x hectare
||About 5.400 vines per hectare.
||Hand harvested in two phases, selecting the finest grapes.
||After the quality-selected clusters are de-stemmed and pressed, the must is fermented and macerated in stainless steel for 16-20 days at 28°C and 30°C, with programmed punchdowns and daily pumpovers.
||In March-April, the new wine goes into new and into first used French oak barrels; after 18-22 months of maturation, the final blend is assembled, bottled, and ages in glass a minimum of 8-12 months.