||South/West/North-West exposure at approximately 260 m. a.s.l.
||Fermentation and maceration for at least 26 days, at a controlled temperature of < 30 °C.
||Maturation for 18 months in new and used French oak tonneau (Allier), followed by 12 months in large oak barrels from Slavonia. Then bottle aged for at least 36 months.
||Price Silvio Nardi Brunello di Montalcino Poggio Doria 2015 € 59.07