||Castelnuovo Berardenga (SI)
||Altitude: 350/400 m. a.s.l.
|Composition of the land
||Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on the Monte Morello formation or on macigno sandstone.
||Last week of September – first week of October.
||28-30°C fermentation on the skins for 18-20 days followed by malolactic fermentation in steel.
||80 % of the wine then matures for 24 months in 60- or 90- hl in Slavonian oak barrels, and 20% in 225-litre French barriques, followed by a further 6 months or so in the bottle.
||Il Grigio is the ideal partner to grills and roasts, to game and well-aged cheeses.