| 葡萄 |
90% Sangiovese, 10% Canaiolo Nero, Merlot, Syrah |
| Location |
Castellina in Chianti (SI) |
| 氣候 |
Altitude: 400-450 m. a.s.l. Exposure: East, South and North-West. |
| 土地的組成 |
Clay and limestone with abundant stony skeletal grain. |
| 系統 |
Guyot and Spurred Cordon. |
| 釀造 |
Spontaneous fermentation, brief on-skin maceration in cement and steel vats for 12/15 days, with repeated pump-overs and punch-downs. |
| 陳年 |
Partly in pre-used oak barrels and partly in concrete vats, in which it also carries out the malolactic fermentation. Then, it rests in bottle for at least 3 months. |
| 匹配 |
Meat and salami are excellent combinations. |