||Average altitude: 270 m. a.s.l.
||Most of the vineyards for the production of Percarlo are located on land of Pliocene origin, formed by layers of sand and pebbles (tuff) from 2 to 5 meters deep, below which there are shoals of clay. To a lesser extent they are located on galestro and alberese soils, on the south-west side of the farm; the vineyards of "Corsignano", near Monti in Chianti, are instead located on much more clayey soils. Translated with www.DeepL.com/Translator (free version)
||28 September - 6 October. Selected bunch by bunch from the best vineyards, with a yield limited to about 0.8 kg per plant, often harvested beyond the usual levels of ripeness.
||Fermentation and maceration takes place in glazed cement tanks and lasts up to 30-35 days.
||22 months in French oak barrels (Allier, Nevers) of 225 litres and 500 litres and 30 hl barrels.
||Price San Giusto a Rentennano Percarlo Sangiovese Magnum 2016 € 137.50