| Climate |
Altitude: 350 - 500 m, (1.150 – 1.800 ft.) a.s.l. |
| Soil composition |
Schist and sandstone marl. |
| Cultivation system |
Spurred cordon and Chianti Arch |
| No. plants per hectare |
3.300 – 5.128 vines per hectare (1.335 – 2.075 per acre). |
| Harvest |
25th September – 15th October. |
| Vinification |
Fermentation is carried out on the skins for about seven to ten days, depending on the results of analysis, at a controlled temperature of 24-26 °C (75,2-78,8 °F) and in reducing conditions with micro-oxygenation. |
| Ageing |
After spending 6 months in steel, the wine is racked into big oak casks. |
| Pairing |
Ideal with traditional Tuscan cooking, especially starters of cold meats and “bruschetta” toasted bread with spreads of all kinds, or charcoal-grilled pork drizzled with extra virgin olive oil. |