| Location |
Castelnuovo dell’Abate (Siena). |
| 氣候 |
Altitude: 240 m. a.s.l. Exposure: South-West. |
| 土地的組成 |
Clay loam with good content of skeleton and a large presence of magnesium, iron and manganese. |
| 釀造 |
Fermentation with indigenous yeasts in 10-8 hl amphorae with maceration for 4 to 6 months. |
| 陳年 |
6-8 months of ageing in 10-8 hl amphorae. |