| Origin |
Botinaccio Montespertoli (Firenze) |
| Soil composition |
Franco - clayey, averagely calcareous. |
| Vinification |
The grapes are harvested by hand in the cooler hours of the morning, pigiadiraspata and conducted in 30 HL thermo-conditioned stainless steel tanks. After fermentation starts, the temperature is gradually added, up to a maximum of 28 ° C. The maceration is managed with daily operations of brief reassembly and delestage for about 18 days. After the racking the wines carry out the malolactic fermentation separately. |
| Ageing |
In 7 - 8 months. This is followed by the stabilization and bottling operations that come carried out during the summer. Finally, the aging in bottle has a duration of about 6 months. |
| Pairing |
Ideal with ground starters, pasta dishes and grilled red meat. |