| Origin |
Castelnuovo dell’Abate (Siena). |
| Climate |
Altitude: 240 m. a.s.l. Exposure: South-West. |
| Soil composition |
Clay loam with good content of skeleton and a large presence of magnesium, iron and manganese. |
| Vinification |
Fermentation with indigenous yeasts in 10-8 hl amphorae with maceration for 4 to 6 months. |
| Ageing |
6-8 months of ageing in 10-8 hl amphorae. |