||Castelnuovo Berardenga (SI)
||The grapes ferment in steel in contact with the skins for 25 days, at a temperature of about 28 ° C, also carrying out the malolactic fermentation.
||3 years both in big wood and in barriques, and for another 15 months in bottle.
||It goes well with Tuscan recipes based on meat and game. It is excellent in accompaniment to truffle or mushroom based dishes, and with aged cheeses. Absolutely to try with polenta with quails.