||50% from Casanova, Terricciola, Tuscany, 50% Sezzana, Casciana Terme, Tuscany.
|Composition of the land
||Limestone, with ocean sediments.
||Maceration and fermentation lasts 10-11 days in a horizontal fermenters with temperature control.
||The malolactic fermentation takes place in wood.
||Entirely in French barrels (600 liters) of medium roast for 24 months. After aging, the wine is transferred to steel tanks for 10 months and then bottled, followed by a further refinement in the bottle for 2 months.
||ideal with grilled food, pasta, meat and soft to medium cheeses.