| Grape varieties |
Canaiolo Nero, Sangiovese |
| Origin |
Village of Lamole, Town of Greve in Chianti (Florence). |
| Climate |
Altitude: 420-655 m. a.s.l. Exposure: South-West and West. |
| Soil composition |
Tuscan galestro rock and sandstones, with inserts of alberese. |
| Cultivation system |
Spurred cordon and bow-trained. |
| Harvest |
From the first to the third week of October. |
| Vinification |
Vinification in stainless steel with brief maceration on the skins. |
| Ageing |
6 months in stainless steel, then over a year in large 50 and 70-hl casks. |
| Pairing |
An ideal red wine to accompany the most authentic Tuscan cuisine, such as the 'pappa al pomodoro', i.e. a sauce made with brad, tomato and basil, pici pasta with game sauces. Moreover, if served chilled, it pairs well with cured meats, raw meat tartare, testaroli pasta with basil pesto or even fish with sauces. |