||Southeast side of the hill of Montalcino.
|Composition of the land
||Tuffaceous clay-rich in skeleton.
||Spurred cordon bilateral balanced.
||Long maceration with frequent pumping over scalar quiescent on the final stage, the maximum temperature rise freely made up to 33 degrees centigrade. Malolactic fermentation ended immediately after racking.
||Aged for 24 months in Slavonian oak barrels of Allier oak barrels then in bottle for at least 6 months.
||Structured dishes such as roasts, red meats and game, especially if accompanied by mushrooms and truffles. Also excellent as a tome in the company of seasoned cheese, parmesan and pecorino cheese.