||Valiano di Montepulciano (SI)
|Composition of the land
||Of Pleistocenic origin at Le Capezzine, Lodola and Matracchio, and of Pliocenic origin at Greppo, I Poggetti, Le Badelle, Banditella and El Grasso.
||Bush-trained, guyot and cordon-trained.
|Plants n. x hectare
||From 2,564 to 7,158 plants per hectare
||From September 20 to October 10.
||The fermentation was spontaneous with the use of indigenous yeasts. Alcohol fermentation and maceration on the skins lasted from 20 to 30 days, depending on the individual lots.
||12 months in French barriques and 6 months in large Slavonian oak casks, for a total of 18 months, followed by a minimum of 6 months in the bottle..