| Climat |
Altitude: 350 - 550 m. a.s.l. (1.150 – 1.800 ft.). |
| Composition du sol |
Schist and sandstone marl. |
| Système d'élevage |
Spurred cordon and Chianti Arch. |
| Nombre de plantes par hectare |
3.300 – 5.128 vines per hectare (1.335 – 2.075 per acre). |
| Vendanges |
25th September – 15th October. |
| Température de fermentation |
26° C (79° F) |
| Vinification |
Temperature-controlled fermentation (at 26° C; 79° F) lasts for around 10- 14 days, with pumping over in an open vat during the initial phase. This is immediately followed by the malolactic fermentation. |
| Affinage |
Maturation takes place for six months in traditional 50hl oak casks, and for a further six months in French oak barriques with various degrees of toasting. |
| À déguster avec |
It is recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles: excellent with mature cheeses. |