||Montalcino (SI); southeast exposure at approximately 300 m a.s.l.
|Composition of the land
||Sands rich in quartz and Pliocene clays.
||Manual in cases in the first half of October with careful selection of the finest grapes.
||Total destemming; fermentation and maceration for at least 20 days at a controlled temperature of 28/30°C.
||Maturation for 12 months in French oak barriques (Allier) followed by 18 months in large oak barrels from Slavonia. Subsequent aging in bottle for more that a year.
||Goes well with red meat preparations such as stews and braised dishes, is excellent even with furry game, mature cheese, even spicy.