||Loc. Montevertine Radda in Chianti (SI)
||Alcoholic fermentation in cement vats for approximately 25 days. Malolactic fermentation in concrete tanks
||12 months in slavonian oak barrels, 6 months in allier barriques and approx. 12 months in the bottle.
||Roast white and red meat, poultry and wildfowl, venison, cheese.