||Valiano di Montepulciano (SI)
||The soil is a deep Pliocene sedimentation with a matrix of Vertisol clay and silt. This clay is known to swell during the year to create deep wide cracks and then shrink when drying, which help to create a healthier root system for the vines. It is rich in limestone and has a sub-alkaline pH. Banditella estate is of fluvial origin and has a presence of rocks in the soil.
||From 2,222 to 5,882 plants per hectare (from 888 to 2,352 plants per acre).
||The grapes were picked between September 27 and October 3.
||The fermentation was spontaneous with the use of indigenous yeasts. Alcohol fermentation and maceration on the skins lasted approximately 20 days.
||18 months in French barriques and tonneaux, 20% new oak and 80% second and third passage.