| Location |
Montagnana, Palagione (Siena). |
| 系統 |
Spurred cordon and Guyot with 8-10 buds. |
| 每公頃產量： |
About 5,000 liters per hectare. |
| 釀造 |
After a gentle de-stemming-crushing of the grapes, alcoholic fermentation follows at a temperature of around 28-30°C with frequent, gentle pump-overs and maceration on the skins for around 20-30 days in small, wide, low stainless steel tanks to favour greater contact and the consequent better extraction of both tannins and colouring substances. Alcoholic fermentation and malolactic fermentation take place in barriques. |
| 陳年 |
Malolactic fermentation is followed by ageing in 15 and 25-hl casks for a total of about 18 months and in bottles for at least 6 months. |
| 匹配 |
It pairs well with traditional Tuscan dishes, barbecued red meats and game. Moreover, it pairs well with medium to aged cheeses. |