||Castelnuovo Berardenga (SI)
||Altitude: 380-420 m. a.s.l.
||Limestone and clay with presence of galestro and alberese.
||End of August - first decade of September.
||Soft pressing with inert gas and dry ice, press maceration, static decantation for 12-24 hours in steel tank, followed by alcoholic fermentation with controlled temperature.
||In stainless steel on fine lees for 3 months.
||Price Vallepicciola Lugherino Bianco 2019 € 9.02