||Canaiolo Nero, Ciliegiolo, Colorino, 80% Sangiovese, Mammolo, Malvasia Nera, Pugnitello
||Altitude: 260-370 m. a.s.l. Exposure: Sud, South-West.
||Clay loam and limestone rock.
||9th September – 7th October. Hand-picked grapes from the chosen locations.
||Fermentation with autoctonous yeasts. Cap managed with punchdown. Maceration on the skins for 3 to 5 weeks, depending on the variety.
||24 months in casks of varying sizes and barriques of French oak.
||Roasted meats, game and cheese.
||Price Badia a Coltibuono Chianti Classico Cultus Boni Riserva 2016 HK$ 250.00