||Castelnuovo Berardenga (Siena). Vineyard hill (280 meters) in the area of Chianti Classico, Southern Exposure
||Traditional in stainless steel vats and under strict temperature control (max 28/30 ° C). After fermentation, long maceration on the skins (18/20 days).
||16/18 months in small French oak barrels, 6 months in bottle.
||Grilled red meats, game and fur of medium and long ripening cheeses.